Farro Perlato with Greens and Buffalo Cheese
With its al dente texture and nutty flavour, farro is excellent in salads and this pearled variety is fast cooking. Vary the greens depending on what you have to hand, but don’t omit the cheese as it helps to add a creamy piquancy to the dish.
Put farro in a pot with water to cover, bring to the boil, add salt and cook for 15-20 minutes or until just al dente; drain well and put into a bowl.
For the dressing, whisk together the orange zest and juice, Dijon mustard and 2 tablespoons of oil from the marinated cheese, and add to the farro while still warm to allow the flavour to penetrate as it cools. Add raw zucchini and allow to infuse in the dressing.
Blanch the edamame in boiling salted water for 1 to 2 minutes and the snow peas for 30 seconds, then drain and refresh under cold water. Add to the salad and combine well. Break up the cheese and add to the salad, along with avocado and herbs and generous seasoning.
3/4 Cup farro perlato
Grated zest and juice of 1 orange
1 tsp Dijon mustard
1/2 Jar Clevedon Buffalo Co. marinated cheese
3 zucchini, sliced into thin rounds
1 cup edamame beans, shelled
100g snow peas
1 avocado, cubed
½ cup fresh herbs such as dill, chives, parsley, chervil