Ingredients:

  • 1 cup (200 g) Pearled Farro (or semi-pearled)
  • 4 cups (1 litre) Vegetable Stock or water
  • 1 teaspoon (5 g) Fine Sea Salt (for farro)
  • 1 bunch (approx. 300 g) Fresh Asparagus, woody ends trimmed
  • 1 tablespoon (15 ml) Extra Virgin Olive Oil (for roasting)
  • ½ teaspoon (2.5 g) Fine Sea Salt (for roasting)
  • ¼ teaspoon (1 g) Freshly Cracked Black Pepper (for roasting)
  • ¼ cup (60 ml) Extra Virgin Olive Oil (high quality recommended, for vinaigrette)
  • Zest of 1 Large Lemon
  • 3 tablespoons (45 ml) Fresh Lemon Juice
  • 1 small Shallot, very finely minced
  • 2 tablespoons (10 g) Fresh Dill, finely chopped
  • 2 tablespoons (10 g) Fresh Flat-Leaf Parsley, finely chopped
  • 4 oz (115 g) Feta Cheese, crumbled
  • ¼ cup (30 g) Pine Nuts, lightly toasted

Instructions:

  1. Rinse the farro under cold water until the water runs clear. Bring the vegetable stock or salted water to a rolling boil in the large saucepan. Add the rinsed farro.
  2. Reduce the heat to a simmer and cook, uncovered, for 20–25 minutes. Cook until the grains are tender but still retain a pleasant chew (al dente).
  3. Drain the farro thoroughly using a fine-mesh sieve. Spread it onto a cool plate or baking sheet to allow the steam to escape and help it cool down rapidly, preventing it from clumping.
  4. Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper directly on the baking sheet. Ensure they are in a single layer. Roast for 8–12 minutes until bright green and fork-tender. Once slightly cooled, roughly chop the asparagus into 1-inch pieces.
  5. Whisk the Vinaigrette: In the large mixing bowl, combine the lemon juice, lemon zest, and the minced shallot. Allow this to sit for 5 minutes (to soften the shallot's bite). Slowly whisk in the ¼ cup of olive oil until the dressing is emulsified and slightly creamy. Taste and adjust seasoning with a pinch of salt and pepper.
  6. Assemble the Salad: Add the cooled farro and the chopped roasted asparagus to the large mixing bowl containing the vinaigrette. Toss gently to ensure everything is coated.
  7. Fold in Finishers: Gently fold in the chopped fresh dill and parsley, most of the crumbled feta, and the toasted pine nuts.
  8. Rest and Serve: Allow the salad to sit for 10–15 minutes at room temperature before serving to allow the farro to absorb the dressing. Transfer to a serving platter and finish with a final sprinkle of the remaining feta.