Farro Salad with Sizzled Dressing

By RecipeTin Eats · 40 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (180°C fan).
2. Toss the tomatoes on a tray with the olive oil, salt and pepper. Spread the farro on a separate tray. Put the farro on the top shelf and the tomatoes underneath, then bake for 8 minutes, shaking the trays halfway through. The farro should be browned and nutty, and the tomatoes wrinkly but still holding their shape.
3. Let the tomatoes cool on the tray while you prepare the rest.
4. Put the toasted farro in a saucepan with the vinegar, 2 cups water and 1 tsp salt. Bring to a boil over high heat, then reduce to medium so it simmers. Cover and simmer for 40 to 45 minutes, until most or all of the liquid is absorbed and the farro is tender but still has a slight bite. Add more water and keep cooking if needed. Drain any excess liquid and transfer to a large bowl.
5. Pile the sliced eschallot on top of the farro and let it cool to room temperature.
6. Heat the 2 tbsp extra virgin olive oil in a small pan over medium-low heat. Add the coriander seeds and cumin seeds and cook for 30 seconds, until light golden and fragrant. Add the garlic and cook for 30 seconds until light golden.
7. Immediately pour the hot oil over the eschallot to partly cook it, then toss. Add the spinach and toss. Add the tomatoes and stir gently; some collapsing is fine.
8. Spoon one third of the salad into a serving bowl and crumble over one third of the goat's cheese. Repeat twice more, finishing with goat's cheese.

Summarized from RecipeTin Eats's video. Watch it for the details.

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