Farro, mushroom & pancetta salad

 
 

Farro is the Italian word for grains from the wheat family including emmer and spelt.  It's something of a well-kept-secret but becoming a real favourite with foodies and chefs.  Best cooked “al dente” it has a nutty taste, is a great carrier of other flavours and, being a wholegrain, sits firmly in the “superfood” category.  In this simple salad, roasted mushrooms give a crunchy texture and combine with pancetta, parmesan and truffle oil for a fantastic umami hit.  For a vegetarian option, replace the pancetta with pomegranate seeds for a beautiful jewelled salad. (see related blog post...)

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