Sunday, 17 April 2016

Farro Fennel Salad

This recipe is from The Guardian:

What you need

  • farro 150mg
  • 1-2 fennel bulbs 
  • 1 red onion
  • cucumber
  • cherry tomatoes
  • halloumi cheese
  • flat leave parsley, a small bundle of fresh mint leaves, and some fresh oregano leaves
  • salt, pepper, sugar
  • sherry vinegar, olive oil
  • 1 litre of water


  • mixing bowl
  • salad bowl
  • skillet
  • sauce pan

How you do it

Marinade the onion

  • chop the onion and put in a small bowl
  • take a good tea spoon of sugar
  • pour 3 table spoons of sherry vinegar over it and mix.
  • let it rest and start preparing the rest

Prepare the Farro

  • put 1 litre of water on the boil and pour the 150g farro in it
  • let cook for 10-12 min
  • pour content in a sieve and rinse the farro
  • let cool down

Prepare the Halloumi

  • a table spoon of olive oil in the skillet and heat up
  • slice the halloumi into 5mm thick slices and put in the skillet
  • brown on both sides.
  • take of the cooker and put the grilled halloumi on the side to cool down

The rest

  • chop fennel bulbs
  • quarter the cherry tomatoes
  • cut the cucumber into little cubes
  • chop parsley, mint and oregano
  • cut the pomegranate and extract the seeds
Now all veggies into a salad bowl and season with a little salt and pepper.
Then pour the farro and halloumi over it.
Finally the onion/sherry mix.
Give it a good stir.

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