Recipes.

Rocket + Farro Greek Salad

By Ngaire Hobbins + Michelle Crawford


I Quit Sugar - Rocket + Farro Greek Salad
  • 1 servings
  • Prep - 24 hours
    Cooking - 20 mins
  • Total - 24 hours 20 mins
I Quit Sugar - Rocket + Farro Greek Salad

First cultivated 2000 years ago, pearled farro (spelt) is an ancient grain related to wheat, that is also called emmer wheat in some places. Even though pearled farro has had the bran layer mostly removed, it’s still quite high in fibre and remains a good source of protein, some B vitamins and the mineral zinc. More importantly, it has a delicious nutty flavour and chewy texture.  

Servings: 1
Preparation: 24 hours
Cooking: 20 mins

Ingredients

  • 125 g pearled farro.
  • 1 Lebanese cucumber, chopped.
  • 100 g baby rocket.
  • 1 spring onion, sliced.
  • 1/2 cup cooked chickpeas.
  • 40 g kalamata olives.
  • 100 g cherry tomatoes, quartered.
  • 1/2 bunch flat-leaf parsley, roughly chopped.
  • 100 g feta cheese, crumbled.

Dressing

  • 3 tablespoons lemon juice.
  • 80 ml extra virgin olive oil.
  • 1 teaspoon oregano, dried.
  • 2 teaspoons rice malt syrup.

Directions

1. To prepare chickpeas, put 200 g (7 oz/1 cup) of dried chickpeas in a large bowl, big enough to allow room for the peas to expand. Cover with water and soak for 24 hours, changing the water at least once. Drain and rinse the chickpeas, transfer to a saucepan and cover with fresh water or stock to a depth of 4 cm (1¾ inches). Add aromatics such as rosemary, garlic or ginger; a piece of seaweed such as kombu or wakame will add extra flavour and nutrients. Simmer the chickpeas for 20–40 minutes until tender (the time really depends on the age of the chickpeas). Store the cooked chickpeas in their cooking water for up to 3 days in an airtight container in the fridge.

2. To make the dressing, combine all of the ingredients in a small bowl, season with salt and pepper and whisk to combine. Set aside. 

3. Rinse the farro and put it in a medium saucepan, then add 625 ml (21 1 ⁄ 2 fl oz/2 1 ⁄ 2 cups) of salted water. Bring to a rolling boil, then reduce the heat and simmer, covered, stirring occasionally for 15–20 minutes or until the farro is tender, but still has a little bite left. Drain the farro, drizzle with a little of the dressing and set aside. 

4. In a medium serving bowl, combine the cucumber, rocket, spring onion, chickpeas, olives, tomatoes and parsley. Add the farro and pour the remaining dressing over. Scatter the feta over the top and serve.



Note

Images and recipes from Better Brain Food by Ngaire Hobbins and Michelle Crawford Murdoch Books, RRP $39.99.

I Quit Sugar - Better Brain Food

First cultivated 2000 years ago, pearled farro (spelt) is an ancient grain related to wheat, that is also called emmer wheat in some places. Even though pearled farro has had the bran layer mostly removed, it’s still quite high in fibre and remains a good source of protein, some B vitamins and the mineral zinc. More importantly, it has a delicious nutty flavour and chewy texture.

Ingredients

  • 125 g pearled farro.
  • 1 Lebanese cucumber, chopped.
  • 100 g baby rocket.
  • 1 spring onion, sliced.
  • 1/2 cup cooked chickpeas.
  • 40 g kalamata olives.
  • 100 g cherry tomatoes, quartered.
  • 1/2 bunch flat-leaf parsley, roughly chopped.
  • 100 g feta cheese, crumbled.

Dressing

  • 3 tablespoons lemon juice.
  • 80 ml extra virgin olive oil.
  • 1 teaspoon oregano, dried.
  • 2 teaspoons rice malt syrup.

Directions

1. To prepare chickpeas, put 200 g (7 oz/1 cup) of dried chickpeas in a large bowl, big enough to allow room for the peas to expand. Cover with water and soak for 24 hours, changing the water at least once. Drain and rinse the chickpeas, transfer to a saucepan and cover with fresh water or stock to a depth of 4 cm (1¾ inches). Add aromatics such as rosemary, garlic or ginger; a piece of seaweed such as kombu or wakame will add extra flavour and nutrients. Simmer the chickpeas for 20–40 minutes until tender (the time really depends on the age of the chickpeas). Store the cooked chickpeas in their cooking water for up to 3 days in an airtight container in the fridge.

2. To make the dressing, combine all of the ingredients in a small bowl, season with salt and pepper and whisk to combine. Set aside. 

3. Rinse the farro and put it in a medium saucepan, then add 625 ml (21 1 ⁄ 2 fl oz/2 1 ⁄ 2 cups) of salted water. Bring to a rolling boil, then reduce the heat and simmer, covered, stirring occasionally for 15–20 minutes or until the farro is tender, but still has a little bite left. Drain the farro, drizzle with a little of the dressing and set aside. 

4. In a medium serving bowl, combine the cucumber, rocket, spring onion, chickpeas, olives, tomatoes and parsley. Add the farro and pour the remaining dressing over. Scatter the feta over the top and serve.

Note

Images and recipes from Better Brain Food by Ngaire Hobbins and Michelle Crawford Murdoch Books, RRP $39.99.

I Quit Sugar - Better Brain Food

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