Farro and Corn Salad
It’s corn season! Fresh, sweet kernels are at their peak, making this farro salad the perfect way to celebrate the bounty of summer. Combined with preserved lem
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 sabato.co.nz.
Cooking tools:
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 400g Girolomoni organic farro perlato
- 1 fresh corn
- 4-5 Tbsp Sabato semi-dried cherry tomatoes, roughly chopped
- 4-5 Tbsp Salvagno pitted olives in oil
- Zany Zeus classic feta, crumbled to taste
- 4 slices Julie Le Clerc preserved lemons, pith removed and finely chopped
- 2 Tbsp Forvm Chardonnay vinegar
- 1/2 tsp Accoceberry Espelette pepper
- Sal de Añana salt flakes
- Black pepper
- Italian parsley finely chopped
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