Cornersmith | Zucchini and Farro Salad - Food Wine Travel
Cornersmith, the cafe, the book & its delicious Zucchini and Farro Salad.
Ingredients
- 200g (7oz/1 cup) farro (pearled spelt), rinsed and drained
- 2 zucchini (courgettes), thinly sliced lengthways using a mandoline or very sharp knife
- ½ red onion, thinly sliced
- 6 prunes, pitted and finely chopped
- 50ml (1¾ fl oz) apple balsamic vinegar, regular balsamic vinegar or sherry vinegar
- ½ teaspoon dijon mustard
- 60ml (2 fl oz/¼ cup) vegetable oil
- 60ml (2 fl oz/¼cup) olive oil
- large handful (¾ cup) mixed herb sprigs, such as mint, parsley and dill
- 50g (1¾oz/ 1/3 cup) toasted hazelnuts, roughly chopped
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