Farro with crispy shallots, red pepper and pistachios recipe
Try out an alternative grain – nutty and chewy farro. Use plenty of seasoning and cider vinegar in your cooking water for a flavoursome salad base
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Ingredients
50g quick cook farro
2tbsp cider vinegar
1 small shallot
1 red pepper
1tbsp olive oil
15g Parmesan, shaved
1tbsp pistachios, toasted
Handful basil leaves
Sea salt, cracked black pepper to season
Method
Cook the farro in one litre ofboiling salted water and the cider vinegar for 10-12 minutes. Drain. Peel and slice the shallot into thin rings. Dice the red pepper. Heat the olive oil in a frying pan on a medium heat, and fry the shallot rings until crispy. Remove the shallots them from the pan and fry the red pepper until juicy (5 minutes). Season the shallots and red pepper while cooking. Roughly chop the pistachios. Assemble the salad by mixing the farro, shallots and red pepper. Top with the parmesan shavings, pistachios and basil.
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