Saturday, August 4, 2012

Farro and Roasted Pepper Salad

The only problem with this recipe is it requires roasted peppers which of course requires a warm oven. I would say this one is worth a little bit of heat though. If you don't have farro, feel free to substitute a grain of your choice. Bulgur would be the closest, but I used Israeli couscous.

One year ago: Chocolate Gravy
Two years ago: Peppers stuffed with cherry tomatoes and basil

Farro and Roasted Pepper Salad (from Plenty)

150g farro
2 red bell peppers
10 pitted black olives, quartered lengthwise
1 tbsp chopped oregano or thyme
3 spring onions, thinly sliced
100g feta, broken into large chunks
juice of 1 lemon
3 tbsp olive oil
1 tbsp honey
1/4 tsp ground allspice
1/4 tsp smoked paprika
1/2 garlic clove, minced
1/4 tsp fine sea salt

1. Cook farro or whatever grain you're using according to package instruction. Drain and rinse with cold water.
2. Preheat broiler. Brush bell peppers with olive oil and put peppers on a baking dish. Broil, turning as needed until peppers are blackened. Remove from oven, cover with foil, and let cool enough to handle.
3. When peppers are cool, remove and discard skin. Tear by hand into 1 cm wide slices.
4. To make dressing, whisk together all ingredients in a bowl and set aside.
5. Place cooked farro in large mixing bowl and add peppers, olives, oregano, spring onions, and feta. Pour over dressing and mix together. Serve.

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