Adapted from Plenty (Chronicle Books, 2011), by Yotam Ottolenghi
The cookbook Plenty was released years ago, but it remains a staple. This recipe is a classic for outdoor summer entertaining. It’s simple, delicious and adaptable—you can use other grains like pearled barley, spelt or wheatberries. It also travels well, which makes it picnic-perfect.
- 5¼ ounces farro
- 2 red peppers
- Juice of 1 medium lemon
- 3 tablespoons olive oil
- 1 tablespoon honey
- ¼ teaspoon ground allspice
- ¼ teaspoon smoked paprika, plus extra for garnish
- ½ garlic clove, crushed
- ¼ teaspoon fine sea salt
- 10 pitted black olives, quartered lengthways
- 1 tablespoon chopped fresh oregano or picked thyme leaves
- 3 spring onions, thin sliced
- 3½ ounces feta, broken into large chunks
Put farro in pot of boiling water. Reduce to simmer, and cook until just tender. Strain, and rinse with cold water. Let dry.
Cut around stalk of each pepper, and remove with seeds attached. Arrange peppers on baking sheet. Set broiler to high and place peppers in oven on top rack. Turning occasionally, char peppers until totally black, at least 30 minutes. Remove from oven and cover tray with foil. Once cool enough to handle, peel peppers and tear flesh into ½-inch strips.
Whisk together lemon juice, olive oil, honey, allspice, ¼ teaspoon smoked paprika, garlic and sea salt, and set aside.
In big bowl, combine farro with peppers, olives, herbs, spring onion and most of feta. Add dressing, and gently mix together. Sprinkle with remaining feta and paprika. Serves 4.
The Blacksmith 2015 Barebones Cinsault (Paarl). A light-bodied red wine from South Africa, with juicy fruit, subtle tannins and lively acidity, will provide a perfect partner to the nutty farro as well as the softly smoky and roasty pepper and paprika additions in the salad. The Blacksmith’s Barebones bottling offers just that: a fresh, fruit-forward and low-alcohol sip that’s as sunny and pleasant as the bluebirds chirping around you.