Images and recipes from The Good Carbs Cookbook by Dr. Alan Barclay, Kate McGhie & Philippa Sandall Murdoch Books RRP $$39.99 Photography by Alan Benson
Farro and Green Lentils with Cherry Tomatoes and Marinated Feta
“This is a crunchy–squishy salad, for which the lentils and farro can be prepared ahead of time and, at the last minute, everything tossed together. Unlike some other grains, farro is hard to overcook.” p.162
PREPARATION TIME: 20 minutes | COOKING TIME: 40 minutes | SERVES: 6
1 cup (180 g/6 oz) small green lentils
1 cup (180 g/6 oz) farro
¼ cup (60 ml/2 fl oz) lemon juice
3 garlic cloves, crushed
½ cup (125 ml/4 fl oz) extra virgin olive oil
sea salt flakes and freshly ground pepper
400 g (14 oz) ripe cherry tomatoes, halved
1 small red onion, finely diced
1 large handful mixed herbs (parsley, thyme, chives), chopped
¾ cup (90 g/3¼ oz) crumbled marinated soft feta
Bring a large pot of lightly salted water to the boil. Add the lentils and simmer for about 20 minutes. Rinse the farro and add to the pan. Simmer for 20 minutes or until the farro and lentils are tender. Drain well.
Meanwhile, whisk together the lemon juice, garlic and oil, and add salt and pepper to taste. Put the cherry tomatoes in a large bowl.
Tip the lentils and farro into the bowl with the tomatoes, pour over the dressing with the onion and herbs and gently toss. Pile on a large serving dish with the feta spooned over the top and garnished with extra herbs.
What an interesting take on a salad, Carol. It looks terrific, and what a great combination of spices and textures, too!