Mustardy farro and roast winter vegetable salad

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February 23, 2015 by dgarnett2013

Mustardy farro and roast winter vegetable salad: A Change of Appetite by Diana Henry


Serves 4 as a main course or 6 as a side dish.

For the salad

  • 6 carrots, trimmed, peeled and halved lengthways or quartered if v. fat
  • 3 parnsips, prepared as above.
  • 300g celeriac, peeled and cut into wedges
  • ½ cauliflower, broken into small florets
  • 3 tabs olive oil
  • salt and pepper
  • 150g semi-pearled farro
  • 1 tab extra virgin olive oil
  • 2 tsp white balsamic vinegar
  • small handful of toasted mixed seeds: hemp, sesame, sunflower and pumpkin are all good.
  • To add (optional): sautéed wild mushrooms, walnuts or hazelnuts, crumbled goat’s cheese or shavings of Gouda.


For the dressing

  • 1 tsp wholegrain mustard
  • 1-2 tsp runny honey
  • 5 tsp cider vinegar
  • 8 tabs extra virgin olive oil
  • 1-2 garlic cloves, crushed
  • pinch of chilli flakes
  • 1 tab finely chopped flat-leaf parsley leaves

Preheat the oven to 190℃. Put the carrots, parsnips, celeriac and cauliflower into a roasting tin in which they can lie in a single layer: you want them to roast, not sweat.

Drizzle with the regular olive oil, season and turn over to make sure they all get well coated in the oil. Roast for about 40 minutes, or until tender and slightly burnished in patches.

Meanwhile, cook the farro. Put it into a saucepan and cover with plenty of cold water. Bring to the boil, then reduce the heat and cook until tender, 20-25 minutes (even when cooked it retains a bite in the centre). Drain and immediately dress with the extra virgin oil, white balsamic and seasoning (this keeps the grain moist and seasons it thoroughly).

To make the dressing, put the mustard, honey and vinegar into a cup or small jug, season well and, using a fork, whisk in the extra virgin oil in a steady stream. Now mix in all the other dressing ingredients and taste.

Gently toss all the vegetables together with the farro and the dressing, adding any seeds you fancy.

Add sautéed mushrooms or goats cheese to make this salad more substantial.

Eaten over half term, when we went to the Imagine Festival at the Southbank Centre.

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