Рецепт Recipe For Farro Salad With An Avocado Dressing

by Tandy Sinclair

Farro has been a part of the Mediterranean diet since Roman times. It is a great source of fibre and can be used to make risotto. Here I have used this easy and quick to prepare ingredient to make a farro salad. Farro Salad Head straight on to the Recipe For Farro Salad ♥ Since Dave and I moved to the new gym in Gordons Bay I have changed my routine. Part of the reason is that they have terrible showers. The pressure is so bad I could not face my morning shower. And it takes an age for the hot water to come through, which is a waste of time and water. Neither of which we can afford to spare. The other reason is that the gym is closer to home meaning I don’t have to go out of my way to train. They are in the same centre as the Woolworths I shop at which is most convenient. It means one stop every afternoon to get fit and shop for our vegetables. When I am time constrained I like to buy ready-made salads. These are not cost effective at all but really delicious. Today’s inspiration ♥ Recipe For Farro Salad ♥ can be found on Lavender and Lime Click To Tweet Woolworths have grain salads that I have taken a particular liking to. They offer up something different for our weekly braai and I have used them as inspiration to make my own. In warmer weather I start off by choosing the grain and then add salad dressing or pesto. Being quite soft in texture I make sure to add something crunchy, and of course, something fresh. The options are endless. And making this at home is both easy and cheap so I don’t have an excuse really to not do so. I recently bought farro in Italy and have used this as the base. It takes a mere 10 minutes to cook and has a nutty taste. It is a great alternative to cous cous or quinoa and I will buy some more when we go to England in October. Click on the links for conversions and notes. Farro Salad   Save Print Farro makes a great alternative to cous cous as a base for a grain salad All Rights Reserved: an original recipe from Lavender and Lime Ingredients 1l water 10mls salt 90g farro 45mls avocado salad dressing Assortment of seasonal fresh and pickled vegetables, herbs and baby leaves * Salt and freshly ground black pepper to season Method Place the water into a large sauce pan and bring to the boil Add the salt and the farro and bring back to the boil Stir and leave to cook for 10 minutes Strain the water through a colander and leave to cool Place the farro into a salad bowl and add the dressing and mix through Add your seasonal vegetables, pickled vegetables, herbs and / or baby leaves as desired Season to taste and serve My Notes Try using cherry tomatoes, fresh rocket, basil, baby spinach, goats milk feta, pickled courgettes or cucumbers, corn off the cob, fresh peas, beans 3.5.3226   Inspiration published on Lavender and Lime June 26: 2016 – The Gangster 2015 – Out And About: Friday 26 June 2015 2014 – Dried Plum And Almond Rusks 2013 – Osteria Francescana 2011 – Friday’s Food Quiz Number 57 Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related