FARRO AND LENTIL SALAD WITH CRANBERRIES AND FETA
Crunchy and fresh, this herb-heavy, nutty salad is perfect with lamb hot off the grill and is also so good with your turkey or ham on the big day. We make it with farro, freekeh, couscous... really any grain at all. You can cook your own lentils if you have the time or add wild or red rice instead.
Ingredients
50mls sherry vinegar
2 teaspoons whole grain mustard
1 clove garlic, peeled and crushed
1 teaspoon fennel seeds, toasted
125mls extra virgin olive oil
1 cup farro, rinsed and drained well
1 tin Metelliana lentils, rinsed and drainedwell
1⁄4 cup cranberries, soaked in warm waterfor 10 mins and drained well
1 heart of celery and 3 stalks, washed welland trimmed, thinly sliced and leaves pickedoff and kept whole
1 bunch Italian parsley, chopped finely
1 Superb Herb living mint plant, leavespicked and roughly chopped
1 fennel bulb, trimmed and finely shavedon a mandoline and tops picked and roughlychopped
1 pack Zany Zeus creamy feta, crumbled
Method
To make the vinaigrette, place the sherry vinegar in a jar with a tight-fitting lid with the mustard,garlic, fennel and olive oil and shake well to combine. Set aside
Place the farro in a saucepan with 2 cups of cold water. Place on a high heat and bring to a simmer. Reduce the heat to low, cover and cook for 40 mins or until tender
Drain and rinse well. Spread onto an oven tray to cool completely
To assemble, simply mix all the fresh ingredients together well before adding the vinaigrette and mixing well again
Serve on a large platter to share