Farro, Mint & Parmesan salad

Farro, Mint & Parmesan salad | Nadia Felsch

Farro, Mint & Parmesan salad
Cook time
Total time
yield: 2-4
  • ½ cup farro
  • 4 small red radishes
  • ¼ bunch fresh mint
  • 2 tablespoons raw pistachios
  • 1-2 tablespoons olive oil
  • Salt and pepper, to taste
  • Parmesan cheese, to serve
  1. Bring farro with 1 cup of water to the boil in a medium saucepan
  2. Once boiling, lower to a simmer and cook for 30-40 mins until tender
  3. Transfer to a large bowl and allow to cool
  4. Whilst farro is cooking wash, dry and thinly slice radishes with either a knife or mandolin
  5. Wash, dry and tear mint leaves to release their flavour
  6. Add pistachios to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden
  7. Roughly chop and set aside
  8. Combine farro with all ingredients in a large bowl
  9. Coat well with oil, season to taste and serve with parmesan
Don't allow the simplicity of this dish to fool you.
The complementary flavours mean that it works well as a main dish - serve with your preferred protein, or as a side accompaniment.

TOP TIP - even if you're cooking for 1-2, prepare more farro and enjoy adding it to other meals throughout the week.

FARRO - this ancient, chewy and nutty grain is a much beloved staple throughout the world. It's higher in fibre and protein than common wheat, as well as being especially rich in magnesium and B vitamins.
Farro is in the same superfood group as quinoa and freekeh.
Think al dente pasta when it comes to cooking farro.

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