Name: Farro, Artichoke, Lemon and Pecorino Romano Salad
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 cup farro; 1 tablespoon extra virgin olive oil; 2 teaspoons white wine vinegar; 1 tablespoon finely sliced preserved lemon rind (pith and flesh discarded); 1 teaspoon Dijon mustard; 1/4 teaspoon castor sugar; 1 small clove garlic, bruised with the back of a knife; Salt and freshly ground black pepper, to taste; 6 char-grilled preserved artichokes, quartered; 1/2 cup green olives, cheeks sliced off and pips discarded; 1/4 cup chopped flat-leafed parsley wedge Puglia Pecorino Romano, for shaving; 1/4 cup toasted natural almonds, roughly chopped

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Cook farro in salted boiling water for 30 minutes or until tender but still chewy. Drain, rinse and cool.
Shake oil, vinegar, preserved lemon, mustard, sugar, garlic and seasonings in a jar to combine. Stand for 5 minutes to infuse before discarding the garlic.
Combine farro, artichokes, olives, parsley and dressing in a large bowl.
Shave cheese liberally over the salad and sprinkle with almonds.

Tips & Hints:

Farro is available at specialty and health food stores. Substitute with barley, coarse burghul or risoni. Preserved lemon can be substituted with the grated rind of half a fresh lemon.

Cook farro in salted boiling water for 30 minutes or until tender but still chewy. Drain, rinse and cool.
Shake oil, vinegar, preserved lemon, mustard, sugar, garlic and seasonings in a jar to combine. Stand for 5 minutes to infuse before discarding the garlic.
Combine farro, artichokes, olives, parsley and dressing in a large bowl.
Shave cheese liberally over the salad and sprinkle with almonds.

Tips & Hints:

Farro is available at specialty and health food stores. Substitute with barley, coarse burghul or risoni. Preserved lemon can be substituted with the grated rind of half a fresh lemon.

Cook farro in salted boiling water for 30 minutes or until tender but still chewy. Drain, rinse and cool.
Shake oil, vinegar, preserved lemon, mustard, sugar, garlic and seasonings in a jar to combine. Stand for 5 minutes to infuse before discarding the garlic.
Combine farro, artichokes, olives, parsley and dressing in a large bowl.
Shave cheese liberally over the salad and sprinkle with almonds.

Tips & Hints:

Farro is available at specialty and health food stores. Substitute with barley, coarse burghul or risoni. Preserved lemon can be substituted with the grated rind of half a fresh lemon.

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