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Recipe Detail Page
Peri Peri Farro Salad
Early Summer 2019
While most of us buy peri peri sauce to make barbecued chicken, there’s no need to reserve it solely for grilling. Beyond its searing heat, it’s spicy, lemony and garlicky—so it also works beautifully as a dip or dressing. Here it jazzes up a hearty salad of healthy farro. Chewier than most grains and high in protein, farro is no-wilt thanks to its high fibre, making it an ideal offering for potlucks and lunch bags. Omit the chorizo and you have an intriguing vegetarian main.
Makes about 12 cups (3 L)
2 cups (500 mL) farro
8 cups (2 L) water
½ tsp (2 mL) salt
¼ cup (60 mL) olive oil
⅔ cup (150 mL) medium peri peri sauce
8 oz (225 g) Spanish-style mild chorizo, chopped, about 2 cups (500 mL)
2 cups (500 mL) red cherry tomatoes, quartered
1 small yellow bell pepper, coarsely chopped
1 small orange bell pepper, coarsely chopped
2 tsp (10 mL) ground cumin
5 mini cucumbers
1 cup (250 mL) roughly chopped flat-leaf parsley
1 In a large saucepan, combine farro with water and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until tender, about 35 minutes. Grains will be chewy. Drain, then cool to room temperature.
2 In a small bowl, whisk oil into peri peri sauce. In a large bowl, stir farro with a fork to separate grains. Gradually stir in peri peri mixture. Mix in chorizo, tomatoes and peppers. While stirring, sprinkle in cumin. Slice cucumbers in quarters lengthwise, then into ½-inch (1-cm) pieces. Stir into salad. If making ahead, cover and refrigerate for up to a day.
3 Before serving salad, stir in parsley. Can be spooned over a bed of kale or spinach.
Makes about 12 cups (3 L)
