Farro salad with feta, tomatoes and fig-date dressing
Making salads is fun. Thinking up combinations of salads is even more fun and than eating them is the most amount of fun… 🙂 If I look at the amount of salad recipes in comparison to most of the other categories (with the exception of desserts maybe) you can tell that I love salads. Especially for lunch like this one with farro (a grain that originates from Italy) You can buy farro here at the supermarket and I love it.
If you can’t find it than it is easy to substiture with rice, pasta, spelt, freekeh or any other grain you fancy. Quinoa is also an option but in this case I would go for a bigger grain as I like the extra bite here. Cranberries are available everywhere right now so I did those in but you can replace by raisins or another type of dried fruit. The salad is a bit sweet due to the delicious fig date dressing (with fig-date vinegar from – you guessed it – Simone’s Kitchen) If you don’t have it you can also try a sweet balsamic vinegar or another sweet vinegar of your choice.
- 125 gr farro or another type of grain like rice spelt or quinoa
- 50 gram feta
- 40 gram dried cranberries
- arugula or another type of lettuce
- 125 gram cherry tomatoes
- 70 gram pecannuts
- 1 tbsp of honey
- little bit of butter to bake the nuts
- 2 tbsp fig-date vinegar
- 1 tbsp yoghurt
- 1 tbsp olive oil
Cook the farro or whatever grain you're using according to package instructions, drain and leave to cool.
In the meantime crumble your feta, cut the tomatoes in quarters and chop the cranberries a little bit.
Put on another frying pan, melt a bit of butter and add the pecans. Roast for a little bit and add the tablespoon of honey to it. Stir it all together so that all nuts are covered in a bit of honey and leave to caramilize a bit.
Take out of the pan and chop.
In a bowl combine the farro, the cranberries, cherry tomatoes, pecannuts and feta and mix this.
Make a dressing by putting the ingredients together and mixing it well. Drizzle some of the dressing over the salad.
Plate up by putting some of the salad on the plate and add the farro on top. Drizzle with some more dressing and serve right away.