Farro and fennel salad | Gourmet Traveller

Ingredients

• 180 gm farro (see note)
• 1 cup flat-leaf parsley, coarsely chopped (firmly packed)
• 2 baby fennel bulb with fronds, halved, thinly sliced
• 1 celery heart, thinly sliced
• 80 ml extra-virgin olive oil (1/3 cup)
• 1 tbsp oregano, finely chopped
• 1 garlic clove, crushed
• 1 small red chilli, finely chopped
• Finely grated rind and juice of 1 lemon
• To serve: lemon wedges