Fresh produce combined with quality ingredients make a wonderful salad. This fantastic recipe offers nuttiness from Girolomoni farro and El Navarrico chickpeas, while the freshness comes from cherry tomatoes, red onion and rocket. A drizzle of our salad dressing adds fabulous flavour – great for a light weeknight dinner or weekend lunch.
Serves 6-8
1 cup (200g) Girolomoni organic farro perlato
325g jar El Navarrico chickpeas, rinsed and drained
¹/³ cup Sabato semi-dried cherry tomatoes
1 cup fresh cherry tomatoes, halved
½ cup Losada pitted Manzanilla olives
1 small red onion, finely diced
150g rocket leaves
¹/³ cup Sabato classic French or Italian balsamic dressing
Sal de Añana spring salt
Freshly ground black pepper
Bring a large pot of water to the boil, stir in the farro and cook gently for 15-20 minutes until al dente (just tender to the bite). Drain well and set aside to cool, to room temperature.
Transfer farro to a large mixing bowl, and add in remaining ingredients, including the dressing. Season with salt and pepper; toss well to combine and serve immediately.
Recipe by Julie Le Clerc
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