Roasted Leek and Farro Salad with Pecans and Cranberries. Stuck in a cooking rut? Try this hearty summer salad with Curry Dressing.
Roasted Leek and Farro Salad with Pecans and Cranberries Recipe
Serves 8-10
Ingredients:
21⁄2 cups (500g) farro
4 leeks
3 garlic cloves, skin left on
2 tbsp olive oil
60g baby rocket or spinach
1⁄2 cup (50g) pecans, toasted, roughly chopped
1⁄2 cup dried cranberries, or dried sour cherries
1 red apple, sliced
1 large carrot, shaved (we used a purple carrot, but you can use a standard carrot if you prefer)
Curry Dressing Recipe
11⁄2 tbsp maple syrup
1 tbsp grated ginger
2 tbsp lemon juice
1 tbsp red curry paste
11⁄2 tbsp white wine vinegar
3⁄4 cup olive oil
Method:
To cook the farro, place into a large pot of boiling water over medium-high heat. Boil for 20 minutes or until tender, then drain and allow to cool.
Meanwhile, preheat the oven to 190°C, grease and line a baking tray. Cut the leeks on the diagonal into 2cm-wide pieces, then place leeks and garlic on the prepared tray. Drizzle over the oil, season well with salt and pepper and toss to coat. Roast for 20 minutes, or until the leeks are caramelised and golden.
In a bowl, toss the rocket, chopped pecans, cranberries and apple slices with the cooked farro. Arrange farro mix on a plate with the roasted leeks and carrot. To make the curry dressing, mash the roasted garlic, whisk together with the maple syrup, ginger, lemon juice, red curry paste, vinegar and olive oil.
Season with sea salt and pepper. When ready to serve, pour the curry dressing over the salad, toss to combine.
