FARRO PERLATO AND EGGPLANT SALAD

Farro has a nutty chewiness that, when combined with tender fried eggplant and a tangy pomegranate dressing, makes it a perfect partner for roasted lamb or grilled meats.

Prep:
10 mins prep time + salting time
Cook:
20-25 mins
Serves:
4-6

Ingredients

2 eggplants

5 Tbsp olive oil

1 red onion, sliced

¾ cup farro perlato

2 tsp sumac

2 Tbsp pomegranate molasses

Juice of ½ lemon

A good handful of coriander leaves, chopped

A good handful of parsley leaves, chopped

Method

Cut the eggplant into 2cm cubes, sprinkle with salt, and leave to rest for 20 minutes. Pat dry. Heat 2 tablespoons of oil in a frying pan and fry the onion under tender, then add the eggplant and fry gently until tender (adding a little more oil if necessary).

To make the dressing, put the remaining olive oil in a jar with the sumac, pomegranate molasses, and lemon juice. Shake well to combine.

Cook the farro perlato in boiling, salted water until just tender, approximately 15-20 minutes. Drain well, then toss with half the dressing while still warm.

Add the cooked eggplant and onions to the farro along with the remaining dressing. Add the herbs and season to taste.