Zucchini and farro salad with toasted hazelnuts

Name: Zucchini and farro salad with toasted hazelnuts
Total time: 25 min
Ingredients: 200 grams farro (pearled spelt), rinsed and drained; 2 zucchini (courgettes), thinly sliced lengthways using a mandoline or very sharp knife; 1/2 red onion, thinly sliced; 6 prunes, pitted and finely chopped; 50 millilitres apple balsamic vinegar, regular balsamic vinegar or sherry vinegar; 1/2 teaspoon dijon mustard; 50 millilitres (1⁄4 cup) vegetable oil; 60 millilitres (1⁄4 cup) olive oil; large handful (3⁄4 cup) mixed herb sprigs, such as mint, parsley and dill; 50 grams (1/3 cup) toasted hazelnuts, roughly

www.nzwomansweeklyfood.co.nz

Fresh zucchini, farro, and toasted hazelnuts in a wholesome summer salad. Perfect for vegetarian meals!

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

200 grams farro (pearled spelt), rinsed and drained
2 zucchini (courgettes), thinly sliced lengthways using a mandoline or very sharp knife
1/2 red onion, thinly sliced
6 prunes, pitted and finely chopped
50 millilitres apple balsamic vinegar, regular balsamic vinegar or sherry vinegar
1/2 teaspoon dijon mustard
50 millilitres (1⁄4 cup) vegetable oil
60 millilitres (1⁄4 cup) olive oil
large handful (3⁄4 cup) mixed herb sprigs, such as mint, parsley and dill
50 grams (1/3 cup) toasted hazelnuts, roughly