Recipe: Toasted farro salad with blistered red grapes & feta
Blister grapes on the barbecue to turn up the flavour on a summer salad. This recipe is part of our Christmas Barbecue Menu.
Recipe by Anthony Hoy Fong
ready in: 35 minutes
3 cups red seedless grapes
3 Tbsp extra-virgin olive oil
½ tsp sea salt
4-5 turns freshly ground black pepper
2½ cups cooked farro* (rinse, transfer to a large pot of salted boiling water, simmer for 25-30 minutes until tender and just bursting open, then drain and cool completely)
½ cup finely sliced red onion
5 cups rocket leaves, lightly packed
¼ cup crumbled feta
Red Wine Vinaigrette
¼ cup red wine vinegar
1 tsp lemon juice
½ tsp Dijon mustard
1 garlic clove, crushed
2 tsp honey
½ cup olive oil
½ tsp sea salt
3-4 turns freshly ground black pepper
1 Preheat the barbecue to high. Thread grapes onto kebab skewers, brush with 1 tablespoon of the olive oil and season with salt and pepper. Barbecue for 2-3 minutes each side until blistered and juicy. Place on a rimmed tray to collect the juices and set aside.
2 Place a large non-stick frying pan over a high heat. Add a drizzle of olive oil and when hot, add the cooked farro. Sauté for 3-4 minutes, stirring, until lightly golden around the edges. Set aside to cool to room temperature.
3 To make the vinaigrette, place the vinegar, lemon juice, mustard, garlic and honey in a mixing bowl. Whisk vigorously while adding the oil in a slow, steady stream until fully incorporated and emulsified. Season with salt and pepper, pour in juices from the blistered grapes, then stir and set aside.
4 Rinse onion under cold running water (this makes it milder in flavour), squeeze dry and place in a large salad bowl. Add grapes, farro, rocket and as much of the vinaigrette as you like, then toss gently to mix. Sprinkle with crumbled feta and serve.
Go with the grain
• Substitute farro with other hearty grains that have texture, such as bulghur wheat, wild rice or pearled barley. You can also use orzo, couscous or quinoa.