This is a warming winter salad that lets the freshness of the vegetables shine. The oregano works surprisingly well and brings out the earthy flavor of the veggies. Adapted from Yotam Ottolenghi.
- 150 g farro
- olive oil
- salt and pepper
- 700 g carrots, peeled
- 1 large fennel bulb, core removed and cut into 1cm chunks.
- 3 T balsamic vinegar
- generous handful picked basil leaves
- 250 g cooked beetroot, cut into 2cm wedges
- 6 fresh oregano stems, leaves picked
- 1 clove garlic, crushed
- 100 g feta
- handful toasted nuts (walnuts work well)
- Cook farro according to package instructions
- Preheat oven to 400F. Cut carrots on an angle 1cm thick.
- Toss carrots and fennel in 2 T oil, vinegar, salt, and pepper.
- Spread carrots in one layer on a foil-lined oven tray and roast for 30 minutes until brown but still firm/crunchy. Remove from oven and let cool.
- To assemble salad, mix 2 T olive oil, oregano, and garlic in the bottom of a large bowl. Then add farro, carrot, beetroot, and basil, and toss to combine.