The ultimate faro salad
What is faro?
Faro is an ancient grain that is becoming increasingly popular in the culinary world. It has been cultivated for thousands of years and is considered a healthier alternative to modern wheat varieties. Also known as emmer wheat, faro has a nutty, slightly sweet flavour and is a good source of protein and fibre. It is often used in salads, soups, and risottos, and is a popular alternative to rice or quinoa. As people become more health-conscious and interested in exploring new flavours and ingredients, faro has emerged as a popular and nutritious option.
This salad has been inspired by a dish I had in a nice restaurant in Sydney. Please try it and let me know what you think.
1 cup of faro
250g green pitted olives
½ cup of chopped walnuts
½ bunch of coriander or flat parsley
red pepper flakes
1 ½ lemon juice
70g chopped raisins
shaved pecorino cheese
Cook the faro using the absorption method (1 cup of faro for 3 cups of water), don’t let it become mushy. Leave aside.
Chop olives, raisins, coriander.
Add the chopped ingredients to the faro, mix gently
Add some olive oil and the lemon juice
Pepper and red pepper flakes to taste.
Add the shaved pecorino when ready to serve.
Serve at room temperature.
Faro = protein, dietary fibre, iron, zinc, magnesium and B vitamins
Olives = healthy fats, antioxidants, vitamin E, iron, copper, and fibre, and may have beneficial effects on gut health and digestion. Please note that olives are high in sodium, so they should be consumed in moderation as part of a balanced diet.
Coriander = vitamin C, vitamin K, calcium, and potassium. (Coriander has also been traditionally used to help alleviate digestive symptoms such as bloating, gas, and indigestion.)