Israeli farro salad
SERVES 6-8 AS A SIDE DISH
1 cup (200g) roasted farro 400g can chickpeas, rinsed and drained ¼ cup (60ml) olive oil 1 tablespoon Amy’s Za’atar (see recipe, opposite) 1 telegraph cucumber 4 cups (100g) rocket 300g cherry tomatoes, halved ½ red onion, thinly sliced 100g feta cheese, crumbled
⅓ cup (80ml) lemon juice ⅔ cup (160ml) olive oil
2 tablespoons sumac 3 tablespoons dried thyme 2 tablespoons dried oregano 3 tablespoons sesame seeds, toasted 1 teaspoon sea salt flakes
1 Preheat oven to 200°C (180°C fan-forced). 2 In a large saucepan, bring plenty of salted water to the boil. Add the farro and bring back to the boil. Reduce heat to medium and simmer for 40 minutes or until tender. Drain and set aside. 3 Meanwhile, toss the chickpeas with the olive oil and spread on a baking tray. Roast for 15 minutes or until golden brown and crunchy, stirring occasionally; take care as they will splatter. 4 Remove chickpeas from the oven and add za’atar, tossing to coat well. Set aside. 5 Cut the cucumber into quarters, lengthways, remove the seeds and slice thickly. In a large bowl, place the farro, rocket, tomato, cucumber and onion. Dress with the lemon juice and olive oil and season to taste with salt and pepper. Add the roasted chickpeas, toss again and crumble the feta over the top.