Farro Salad with Roasted Tomatoes and Fennel - alive magazine
Farro is a flavourful ancient grain with a mildly nutty flavour and pleasing chewy texture. This is a hearty dish and makes enough for four…
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Cooking tools:
- Mixing bowl
- Grater
- Saucepan
- Measuring cup
- Measuring spoon
- Wooden spoon
- Oven
- Baking dish
- Cutting board
- Chef's knife
- Spoon
- Whisk
- Serving bowl
- Colander
Ingredients
- 3 Tbsp (45 mL) plain low-fat yogourt
- 1 orange
- 1/2 tsp (2 mL) honey
- 1/2 tsp (2 mL) ground cumin
- 2 cups (500 mL) water
- 3/4 cup (180 mL) farro
- Sea salt to taste
- 12 cherry tomatoes
- 2 cloves garlic, still in skins
- 1 small fennel bulb, thinly sliced
- 1 tsp (5 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) each sweet smoked paprika and dried oregano leaves
- 1 orange, peeled and cut into segments
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