We love this recipe and it’s packed with flavour and full of colour and excites the eyes and taste buds. Very easy and quick to make and will definitely keep your family and friends happy. Perfect as antipasto or as part of the main meal.
- 250g Farro
- 1 red pepper diced into cubes
- 1 green pepper diced into cubes
- 1 yellow pepper diced into cubes
- 2 carrots diced into cubes
- Extra virgin olive oil
- salt & pepper
- 1 red onion finely chopped
- 50g black olives coarsely chopped
- Drizzle of white wine vinegar
Bring to the boil the farro (farro is a nutty grain and gives great texture and taste, if you can’t get hold of it, barley is a great alternative) in 500ml water, and simmer for 25 minutes until tender, it should still be chewy and nutty once cooked. Drain well, season with salt and pepper, drizzle with extra virgin olive oil, white wine vinegar, mix well and leave to cool.
Once cooled add the red onion, peppers, carrots and black olives, drizzle with some more extra virgin olive oil, mix well and season with salt and pepper if needed. Then add to the fridge for a few hours until ready to eat. This dish is best served cold.
The recipe is very versatile and you can add lots of different ingredients such as roasted vegetables or vegetables in oil or vinegar for example courgettes, aubergines, fennel, mushrooms, artichoke, gherkins, pickles and lots more 🙂