Spicy Farro Salad with Whole-Roasted Radishes Recipe
Healthy choice
Mostly whole foods
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Entertaining
Salads
One of those salads that deserves a weightier title than ‘salad’. It’s hearty and textural and loaded with flavour … A side dish worthy of any dinner party!
You will need
Serves 2
- 1/2 cup farro
- 10 radishes (with the leaves on)
- 5 string beans, thinly sliced
- 1/4 fennel root, thinly sliced
- 1/2 cup kimchi
- 1/2 lemon, juice only
- 1 tablespoon olive oil
- Salt and pepper
Recipe: Simon Toohey
Directions
-
Step 1
Cook the farro in a pot of salted water until soft, about 20 minutes. Set aside to cool.
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Step 2
Preheat the oven to 220° and place the radishes whole on a baking tray drizzled with a little oil. Cook for 10 minutes.
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Step 3
Thinly slice the beans and add to the farro, folding through.
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Step 4
Avoiding the woody centre, finely slice the root of the fennel and add to the bowl along with the kimchi, working through until combined.
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Step 5
Squeeze the juice of the lemon over the salad adding the oil, salt and pepper and again, stir through.
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Step 6
Taking the radishes out of the oven, serve them on a share plate, topping with the salad mixture and adding a final drizzle of olive oil. .
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Step 7
Lay on the side, and drizzle a little more kimchi mixture over the farro. Serve.
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Recipe: Simon Toohey
