Broccolini Salad With Barberries, Farro & Feta - Cuisine Magazine - From New Zealand to the World

Ingredients

• 150g farro
• 300-350g broccolini, leaves removed, base of stem trimmed
• 100g dried barberries or dried currants
• ¼ cup finely chopped flat-leafed parsley plus a large handful parsley sprigs
• 100g feta, crumbled
• red wine vinaigrette (see recipe)
• RED WINE VINAIGRETTE
• 1 clove garlic, grated or crushed
• ½ teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• ½ teaspoon honey
• ½ teaspoon dried oregano
• ¼ cup olive oil
• Maldon sea salt and freshly ground black pepper