I spent most of Sunday recovering from a too-fun Saturday involving yoga, sun, beer, wings, more beer, and then a lot of drinks. This is a rough diagram of what Sunday looked like. Location: The Bed.
It was rough in the most delicious way and I felt only a smidgen of guilt.
My crowning (and only) achievement of the day was a last minute scramble to make dinner from the remains of my CSA package, and might I say it turned out swimmingly. Back pat, back pat.
This toothsome farro salad is adapted from Yotam Ottolenghi’s Farro and Roasted Red Pepper Salad. Ottolenghi = swoon. Farro = double swoon. Combined together, they make a culinary trend implosion. I feel like I should apologize, but really I’m doing a little dance shuffle and letting out a little squeal.
Seasonally, his delicious recipe is very cozy fall/early winter. Please consider this my humble (and bumbling) attempt at the late summer harvest version. The great thing about these grain salads is that they accommodate additions, subtractions or straight-up substitutions of other veggies you have laying around in your pantry. Also, I opted for using the broiler in this version to cut down drastically on time, heat and steps.
The broiler is my new best friend.
1 cup farro (I’ve been using the semi-pearled version, which takes about 15-20 minutes to cook)
1 medium eggplant (unpeeled, cut in large cubes about ¾”)
1 medium zucchini (unpeeled, cut in large cubes, about ¾”)
2 large cloves of garlic, unpeeled
2 tomatoes, halved
¼ lb Capri goat cheese, or feta depending on your taste, crumbled
A large handful of parsley or dill, chopped roughtly
Juice of 1 medium lemon
3 tbsp olive oil
1 tbsp honey
½ tsp allspice
½ tsp smoked paprika, plus extra
½ garlic clove, crushed
½ tsp fine sea salt
Put the farro in a pot of boiling water and simmer until just tender. Drain and set aside.
Take all your eggplant, zucchini, tomatoes, garlic and throw them into a sheet pan large enough to hold all the vegetables in one layer with a little bit of breathing room. Drizzle the pan with a generous splash of olive oil and sea salt, and give the vegetables a good toss so they’re all evenly-ish coated.
Turn on your broiler and slide the pan in for 3 to 4 minutes. The veggies should be browned (but not burned!), so keep an eye on them and don’t wander off anywhere.
Give them a good toss in the pan, and then it’s back under the broiler for another minute or two. The eggplant and zucchini should be fork tender – if they aren’t, give them another toss and another minute under the broiler.
Meanwhile, whisk together the ingredients for the dressing and set aside.
Once the veggies have cooled off a bit, the garlic can get squeezed out of their skins. Together with the tomatoes, they get a rough chop. This is a happy-go-lucky undisciplined sort of salad, so no need for right angles and perfect cubes.
The cooked farro, roasted veggies, crumbled cheese, chopped herbs and all the dressing go into a bowl, and get a good toss. Season with a good salt and pepper if so desired.
*** I was not feeling ready for zingy cheese, so I went with the super fresh Westfield Farm Capri goat cheese and some parsley to brighten things up. If you’re feeling the feta (and why should you not), I like pairing that with dill so there aren’t too many aggressive flavors at war in your mouth.
Looking for other awesome farro recipes?
I’m a big fan of these:
Bon Appetit’s Farro with Acorn Squash and Kale
Smitten Kitchen’s One-Pan Farro with Tomatoes