Ingredients
| 1 fennel bulb, trimmed, fronds reserved | |
| 2 lemons, halved | |
| 4 tablespoons olive oil | |
| 1 onion, chopped | |
| 2 cloves garlic, finely minced | |
| a good pinch chilli flakes | |
| 2 teaspoons fennel seeds | |
| ½ cup farro perlato | |
| 50g rocket leaves | |
| ½ cup green olives, roughly smashed to remove the stones |
Fennel and rocket are always great companions for seafood and as farro perlato is probably my favourite grain it’s one that features heavily for substantial summery salads.
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Instructions
| 1. | Use a mandolin to thinly slice the fennel and put into a bowl of iced water with the juice of one of the lemons. |
| 2. | For the dressing, heat 2 tablespoons of the oil in a frying pan and add the onion, frying over low heat until soft. |
| 3. | Add the garlic, chilli flakes and fennel seeds and fry for a further minute or two. |
| 4. | Cool, then mix with the zest and juice of the remaining lemon and stir through the remaining oil. Season to taste. |
| 5. | Cook the farro perlato in boiling, salted water until just tender, approximately 15-20 minutes. |
| 6. | Drain well, mix through the onion and lemon dressing and set aside to cool. |
| 7. | When ready to serve, drain the fennel and stir through the farro along with the rocket and olives. |
| 8. | Add chopped fennel fronds to garnish. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles