It’s corn season! Fresh, sweet kernels are at their peak, making this farro salad the perfect way to celebrate the bounty of summer. Combined with preserved lemons, briny olives, and creamy feta, this dish is bursting with flavour, balanced perfectly by the freshness of parsley.
Serves 6
400g Girolomoni organic farro perlato
1 fresh corn
4-5 Tbsp Sabato semi-dried cherry tomatoes, roughly chopped
4-5 Tbsp Salvagno pitted olives in oil
Zany Zeus classic feta, crumbled to taste
4 slices Julie Le Clerc preserved lemons, pith removed and finely chopped
2 Tbsp Forvm Chardonnay vinegar
1/2 tsp Accoceberry Espelette pepper
Sal de Añana salt flakes
Black pepper
Italian parsley finely chopped
Bring pot of salted water to a boil. Add the farro and cook according to the package instructions until tender but still slightly chewy. Drain and set aside to cool.
While the farro cooks, remove the kernels from the cob. In a skillet, heat a splash of olive oil over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally. Season with Espelette pepper and cook until the kernels are slightly caramelised. Set aside to cool.
In a large mixing bowl, combine the cooled farro, caramelised corn, chopped cherry tomatoes, olives, parsley, crumbled feta, and chopped preserved lemons.
Drizzle in the olive oil from the cherry tomatoes and olives (about 1 Tbsp of each) along with the Chardonnay vinegar. Toss everything gently to combine. Season with flaky salt and pepper and enjoy!
