Cornersmith | Zucchini and Farro Salad

Name: Cornersmith | 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

www.foodwinetravel.com.au

Cornersmith, the cafe, the book & its delicious Zucchini and Farro Salad.

View full recipe on www.foodwinetravel.com.au

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Cooking tools:

Mandoline
Screw-top jar
Saucepan
Stove
Colander
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Plate
Measuring cup
Measuring spoon

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