Farro, mushrooms and tomatoes
- September 2007
- Serves 4
- Takes about 30 minutes to make, plus at least 4-5 hours' soaking and cooling
Try this simple autumnal salad recipe made with filling farro, ripe plum tomatoes and button mushrooms – though you could swap them for ceps when they are in season.
- Vegetarian recipes
- 23.5g (5.2g saturated)
- 43.4g (4.6g sugars)
- 200g farro, covered with plenty of water and soaked for at least 4-5 hours
- 6 ripe plum tomatoes
- 100ml extra-virgin olive oil
- 150g button mushrooms, finely sliced
- 50g vegetarian parmesan
- Handful fresh basil leaves, torn
- Drain the soaked farro, then boil in plenty of salted water for 25 minutes or until just tender but still al dente. Drain, then run under a cold tap to cool. Spread out evenly in a roasting tray or large dish to cool – this will stop it going sticky.
- Meanwhile, score a cross in the top of 2 tomatoes and plunge into boiling water for about 10 seconds. Remove and plunge into cold water. As soon as they are cool enough to handle, peel the skins off with your fingers. Halve lengthways, scoop out and discard the seeds. Chop the flesh as finely as you can, or until mushy. Put in a large bowl and stir in the olive oil, ½ teaspoon salt and plenty of freshly ground black pepper, to make a dressing. Set aside.
- Toss the sliced mushrooms and farro into the dressing, then check the seasoning.
- Slice the remaining tomatoes and divide between plates as a base for the salad. Pile the farro and mushroom mixture on top, shave or finely grate over the Parmesan and scatter with the basil leaves to serve.
If farro proves hard to find, you can swap in cracked wheat (aka bulgur).
You could also try looking for a British ewe’s milk cheese to use instead of the Parmesan – Berkswell is my personal favourite (see sheepscheese.com for stockists).
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