Farro Avocado and Feta Salad

This is so simple and satisfying and it contains avocado which I think should be illegal it’s so good. The faro is toothsome and substantial, the avocado is creamy, and the feta is sharp. I added a bit of Vidalia onion as I love onion. Serves 2-4 as part of a multicourse meal.

My thanks to Niloufer King, author of “My Bombay Kitchen, traditional and modern Parsi home cooking”, her writing introduced me to this lovely grain and I’m forever grateful. I’m also grateful for her grandmother’s lamb biryani recipe which is my new favourite Christmas dinner but that’s another story.

1/4 cup dry farro, soaked in water to cover overnight (or for a few hours, or not at all)

1 avocado, pitted and cut into cubes

a few Tbsp of chopped white onion

1/4 cup crumbled feta (I used Persian feta which is quite creamy, but use what you have, use what you like)

1 Tbsp olive oil

a few dashes of good vinegar (I used cidre vinegar as it’s local and I love it)

salt to taste

Begin by simmering the farro in a covered pot in lightly salted water. This will likely take a good hour or more depending on how long you’ve soaked it, add more water as needed. At the end the farro should be toothsome but cooked. You don’t want mush, but you don’t want something that gets stuck in your teeth and you need a gizzard to digest either.

Drain the grain and allow to cool a bit. Mix it with the rest of the ingredients and enjoy.

You could easily use barley, spelt, wheatberries, Israeli couscous in place of the farro.

Tagged as: avocado, farro, feta, grain, salad