Recipes & Serving Suggestions
Mediterrranean Farro Salad
Make this salad a little ahead of time to let the flavours develop.
1 bag Montebello Organic Farro Perlato
75g Walnuts Pieces (toasted in a 170C oven for 10 minutes or starting to brown)
3-4 Tbsp Salted Capers (soaked for half an hour then drained)
100g Sabato Semi-dried Cherry Tomatoes (chopped)
½ a 185g jar Salvagno Pitted Olives In Oil (drain and save the oil)
1 handful of fresh Sabato rocket (chopped)
50g fresh Italian parsley (chopped)
150g buffalo mozzarella, torn into bite sized pieces
1-2 Tbsp of Forum Cabernet Sauvignon Vinegar
Salt and pepper
Cook the farro in boiling salted water for 20 minutes. Drain well.
Mix all the ingredients together along with the drained oil from the olives. Season with salt and pepper.