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.
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.
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 drained well
1⁄4 cup cranberries, soaked in warm water for 10 mins and drained well
1 heart of celery and 3 stalks, washed well and trimmed, thinly sliced and leaves picked off and kept whole
1 bunch Italian parsley, chopped finely
1 Superb Herb living mint plant, leaves picked and roughly chopped
1 fennel bulb, trimmed and finely shaved on a mandoline and tops picked and roughly chopped
1 pack Zany Zeus creamy feta, crumbled