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Farro and roasted red pepper salad

Nutty farro meets smoky charred red pepper in every bite.
Bright lemon-honey dressing clings to tender grains and feta.
A warm, herb-filled salad with olives and smoky paprika punch.

lunch ⏱ 75 min 430 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Farro and roasted red pepper salad
v3 · rb0e705f985 20260727Z1751 100 g farro 2 pieces red pepper 100 g feta ½ tsp smoked paprika 0.5 pieces garlic clove 🍳 ⏱ 15 min simmer farro until just tender, -1 hour strain and refresh farro, then leave to dry 🍳 ⏱ 30 min char the red peppers under a very hot grill, or more 🔪 peel and tear charred peppers into 1cm strips 🔪 crush the garlic clove 🌀 whisk the dressing 🌀 mix farro, peppers, olives, oregano, spring onion and most of the feta 🌀 pour over the dressing and gently mix 🌀 taste and season with salt if needed 🍽 serve the salad finish with remaining feta and a sprinkling of paprika Farro & Red Pepper Salad 🥗 10 pieces black olive 1 tbsp oregano 3 pieces spring onion thyme to taste 1 piece lemon 3 tbsp olive oil 1 tbsp honey ½ tsp allspice ½ tsp salt black olive, oregano, spring onion, thyme most · 50 g feta ¼ tsp ¼ tsp smoked paprika remaining · 50 g feta
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Preparation steps

  1. simmer farro until just tender, 15 minutes-1 hour
  2. strain and refresh farro, then leave to dry
  3. char the red peppers under a very hot grill, 30 minutes or more
  4. peel and tear charred peppers into 1cm strips
  5. crush the garlic clove
  6. whisk the dressing
  7. mix farro, peppers, olives, oregano, spring onion and most of the feta
  8. pour over the dressing and gently mix
  9. taste and season with salt if needed
  10. serve the salad
  11. finish with remaining feta and a sprinkling of paprika

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