Preparation time 10 minutes, plus cooking
This salad is best served warm and is great with roasted meats. I like it with a Roast chicken (try a whole organic chicken marinated in 2 tablespoons plain yoghurt mixed with Charmaine Solomon’s (available at Wiffens) Tandoori Tikka paste and plain yoghurt and roasted at 180C for approx 1 hour.
1/2 a large or 1 small sweet potato peeled finely diced (approx 4cm cubes)
1 tspn cumin
1 cup farro (we suggest Mount Zero Australian biodynamic farro @ Wiffens)
- 500ml chicken stock and 500ml water (or use water only)
- 3 spring onions finely chopped
- 1 good handful each flat parsley, coriander and mint finely chopped
- Juice of half a lemon
- Olive oil
- Handful good quality feta broken or chopped into pieces (we suggest Divine Dairy Feta @ Wiffens)
- Salt and Pepper to taste
Preheat oven to 180C. Mix 2 tbspns olive oil, sweet potato and cumin in a roasting pan. Roast for approx 25 minutes until tender.
Bring the water and stock to the boil. Add farro and simmer for 20 minutes until tender. Drain.
While farro is cooking. Mix spring onions, lemon juice and 2 tbspns olive oil in a large bowl add pinch of salt and caster sugar (marinating onions in vinegar or lemon juice makes lends a milder onion flavour).
Add farro to bowl. Mix well. Add sweet potato. Then right before serving add herbs and feta.