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Tuscan Farro Salad | With Roasted Grapes & Pecorino
(0)
35 min
Quick
Gurkerl Küche
Ein aromatischer, herbstlicher Hauptspeisen-Salat nach italienischer Art: Nussiger Farro (Dinkelreis) trifft auf im Backrohr saftig karamellisierte Weintrauben mit frischem Rosmarin, würzig gehobelten Pecorino Romano und knackig geröstete Walnüsse. Vollendet mit herbem Rucola und einer samtigen Balsamico-Vinaigrette.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Cook the farro (pearled spelt) in plenty of boiling salted water according to package instructions for about 20 minutes until al dente. Then drain through a sieve and let cool until lukewarm.
Wash the grapes, pat dry, pick off the stems, and cut in half. Place on the prepared baking sheet together with the needles stripped from the fresh rosemary sprigs. Drizzle with 1 tbsp olive oil, season lightly with salt and pepper, and roast in the preheated oven for about 15 to 20 minutes until the grapes burst juicily and caramelize aromatically.
Meanwhile, toast the walnut kernels in a non-stick pan without fat over medium heat for 3–4 minutes until golden brown and fragrant, then allow to cool on a plate and roughly chop.
Chef's tip
The salad is ideal for office meal prep, as the al dente farro absorbs the flavours wonderfully without becoming soggy. Simply add the rocket fresh just before eating.
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