serves
4-6
prep
35 minutes
cook
35 minutes
difficulty
Easy
serves
4-6
people
preparation
35
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 250 g punnet cherry or grape tomatoes, halved
- fine sea salt and finely ground black pepper, to season
- 1 large corn cob, husked
- 225 g green beans, trimmed
- 125 ml (½ cup) very good extra-virgin olive oil
- 1¼ cups farro
- 1 large garlic clove
- 60 ml (¼ cup) red wine vinegar
- 1 small cucumber, peeled, sliced into half moons
- 1 cup packed basil leaves, large leaves torn
- 4 radishes, halved, very thinly sliced
- 3 spring onions (scallions), white and green part thinly sliced
Instructions
In a large serving bowl, toss together the tomatoes and salt. Set aside.
Bring a large saucepan of salted water to the boil. Cook the corn and the green beans together in the boiling water; after 3 minutes, using tongs, transfer the corn to a chopping board. Continue to cook the green beans for 1–2 minutes or until crisp-tender. Using tongs, transfer the beans to a colander to drain, then pat dry and place in a bowl. Reserve the cooking water in the pan. Add 1 tablespoon oil to the beans and toss to combine.
Cook the farro in the reserved cooking water over high heat, stirring occasionally, for 18–20 minutes or until tender but still firm to the bite. Drain the farro, then spread it on a baking tray set over a wire rack to cool for 5–10 minutes.
Meanwhile, heat a chargrill pan over medium-high heat. Grill the green beans for 4–5 minutes or until golden on both sides. Transfer to a plate and season with a generous pinch of salt and pepper. Let the beans cool, then cut into 2.5 cm lengths. Cut the corn kernels off the cob.
Slice the garlic clove, mound with ½ teaspoon salt, then using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Combine the vinegar and remaining 100 ml oil in a bowl. Add the garlic paste and ¼ teaspoon pepper, and vigorously whisk the dressing to combine.
Add the farro, dressing, green beans, corn, cucumber, basil, radishes, spring onions, ¼ tsp salt and ¾ tsp pepper to the tomatoes. Toss the salad to combine well.
Recipe by Mindy Fox from . Introduction by Hana Choi and photography by Christine Han. Originally published on .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
