- Combine the water and 1 tbsp salt in a large saucepan. Add the vinegar and bay leaf. Bring to the boil over high heat, then add the farro. Reduce the heat to medium-high and cook, uncovered, for 30 minutes or until the farro is chewy and al dente. Drain the farro, and allow it to cool to room temperature.
- Meanwhile, soak the onion slices in lukewarm water for 10 minutes to make the flavour less harsh. Drain and dry the onion slices.
- Toss the zucchini rounds with the extra 1 tsp salt and 1 tsp lemon juice. Stand for 15 minutes or until it softens.
- Heat 1 tbsp of oil in a frying pan over medium-low heat. Add the garlic and chilli, and cook for 1 minute or until translucent and soft. Transfer to a mortar and pestle. Add the lemon zest and juice, and remaining 60 ml (¼ cup) oil and stir to make a vinaigrette.
- Place the farro in a serving bowl and fold in the vinaigrette. Fold in the onion and zucchini, then the parmesan, and herbs. Adjust the lemon juice, if needed.
- Sprinkle your zucchini farro salad with pumpkin seeds and serve at room temperature.
Herb, zucchini farro salad
Recipe by Second Helping
Ingredients
- 4½ cups water
- 1 tbsp salt, plus 1 tsp extra
- ½ cup apple cider vinegar
- 1 bay leaf
- 1½ cups farro
- 1 very small red onion, cut into half-moon slices
- ½ each white, yellow and green zucchini, thinly sliced into rounds (approx. 250gm)
- 1 large lemon, zest and juice, plus 1 tsp lemon juice extra
- ⅓ cup olive oil
- 2 small cloves garlic, finely chopped
- ½ long red chilli, seeds removed, thinly sliced
- 1 cup coarsely grated grana padano
- ½ cup roughly chopped basil
- 1½ cups chopped parsley leaves
