Ingredients
| 3 red capsicums (or use jarred roasted capsicums) | |
| 1 bunch baby carrots, washed and trimmed | |
| 4 tablespoons olive oil, plus extra for drizzling | |
| 2 medium-sized carrots, peeled and cut into slices | |
| 1 tablespoon harissa | |
| 2 tablespoons plus 2 teaspoons red wine vinegar | |
| ⅓ cup farro perlato | |
| 50g rocket leaves, roughly chopped | |
| 100g feta, crumbled |
Grain salads with plenty of vegetables are a firm fixture in our household over summer. I’m partial to farro perlato, but depending on what I have in the cupboard it might be made with freekah or bulgur wheat, pearl barley or maybe some green lentils or even a tin of beans. Carrots are underrated in a salad; I like roasting them so their sweetness is enhanced.
If you can’t find baby carrots, use a couple of medium-sized carrots cut into batons. While I roasted the capsicums, it is fine to use jarred roasted capsicums here if you prefer.
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Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Lay the capsicums and baby carrots on a large baking tray. |
| 3. | Drizzle with oil and roast until tender, approximately 30-40 minutes. |
| 4. | Cook the medium-sized carrots in a pan of salted water until very tender, 8-10 minutes. Drain but reserve the cooking water. |
| 5. | When cool enough to handle, peel the capsicums. |
| 6. | Cut two capsicums into slivers and put into a bowl with the baby carrots. |
| 7. | Put the remaining capsicum and the cooked carrot slices into a food processor or blender with the harissa, ½ teaspoon salt and 2 tablespoons red wine vinegar and purée until smooth. |
| 8. | Add 3 tablespoons olive oil. If very thick, loosen with some of the carrot cooking water and set aside. |
| 9. | Put the farro perlato in a pan, cover with cold water, add ½ teaspoon salt and bring up to a simmer. Cook for 20-25 minutes until bite-tender. |
| 10. | Drain well and toss with 2 tablespoons of the purée, 2 teaspoons red wine vinegar and 1 tablespoon olive oil. |
| 11. | If it seems very thick, loosen with some of the carrot cooking water. Mix well. |
| 12. | Toss with the capsicums, baby carrots and rocket leaves, adjusting the seasoning to taste. |
| 13. | Put the remaining purée on a platter, top with the vegetables and farro perlato and scatter over the feta to serve. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings