Zucchini and Farro salad

Farro is a spelt-like grain with a nutty flavour and chewy texture. Using it in a salad makes for a great vegetarian meal.

Make sure you get the pearled sort: this has been de-hulled and undergone a process that makes it easier to cook and digest.

If you can’t find farro, pearled barley is a good substitute and if you don’t have hazelnuts on hand, almonds or toasted seeds will work just as well.

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

1. Put the farro into a large saucepan of salted boiling water.
2. When the water comes back to the boil, reduce the heat and let it simmer for 8–10 minutes or until the farro is cooked but still has a bite to it.
3. Drain the farro. Combine the zucchini, onion and prunes in a bowl and add a pinch of salt to soften the raw zucchini.
4. To make a dressing for the salad, combine the vinegar, mustard and both the oils in a screw-top jar and season with salt and pepper.
5. Put the lid on and shake well to emulsify.
6. Add the cooked farro to the zucchini, onion and prunes.
7. Tear the herbs into smaller pieces, then add them to the salad along with the dressing, and toss gently to combine.
8. Place the salad in a serving bowl or on plates and scatter over the hazelnuts.

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Recipes and Images from Cornersmith by Alex Elliott-Howery and James Grant (Murdoch Books).