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Farro Salad with Sizzled Dressing
Ingredients
  • subheading: FARRO:
  • 1 cup farro , dried, whole (Note 1)
  • 1 cup apple cider vinegar (Note 2)
  • 2 cups water
  • 1 tsp cooking/kosher salt
  • subheading: BURST TOMATOES:
  • 400g/ 14oz (4 cups) grape tomatoes (or cherry tomatoes)
  • 1 tbsp olive oil
  • ¼ tsp each salt and pepper
  • subheading: ADD-INS:
  • 1 eschallot , halved then finely sliced (sub ¼ red onion) (Note 3)
  • 2 tightly packed cups baby spinach , roughly chopped (sub arugula/baby rocket)
  • 80g/ 3oz goats cheese or 120g/4 oz Danish feta (Note 4)
  • subheading: SIZZLING GARLIC CUMIN DRESSING:
  • 2 tbsp extra virgin olive oil
  • 1 ½ tbsp garlic , finely minced (~4 cloves)
  • 2 tsp coriander seeds
  • 1 ½ tsp cumin seeds
Steps
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