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Tuscan Farro Salad | With Oven-Roasted Figs & Goat Cheese
(0)
35 min
Under an hour
Gurkerl Küche
Ein aromatischer toskanischer Getreidesalat für den Herbst: Nussiger Dinkelreis (Farro) trifft auf im Backrohr mit Honig und frischem Thymian karamellisierte Feigen, feinherben Rucola, knackige Walnüsse und cremigen Ziegenkäse. Abgerundet mit einer edlen Balsamico-Vinaigrette wird dieser Hauptspeisensalat zum herbstlichen Genuss voller Geschmack und Textur.
Preparation method
Preparation & Cooking
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Rinse the farro (spelt rice) in a sieve under cold water. Bring to a boil in a pot with plenty of salted water and cook over medium heat for about 20 minutes until al dente. Then drain, rinse briefly with cold water, and leave in a bowl to cool to lukewarm.
Caramelizing the Figs in the Oven
Gently wash the fresh figs, pat dry, and cut into quarters. Place the fig wedges on the baking sheet, drizzle with 1 tbsp honey, and sprinkle with fresh thyme leaves and a small pinch of salt.
Chef's tip
For an even creamier touch, slice the goat cheese log and add it to the oven with the figs for the last 3 minutes.
Farro is ideal for meal prep: cook the spelt rice the day before and keep it chilled.
Ingredients
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