Farro Salad

Ingredients

• 250 g spelt or emmer wheat
• Salt
• 2 red bell peppers
• 2 stems oregano
• 120 g Kalamata olives (pitted)
• 200 g feta cheese (45% fat in whole milk)
• 6 tbsp Olive oil
• 4 tbsp white wine vinegar
• Pepper
• 1 tsp Honey

Instructions

1. 1.

   Cook spelt in boiling salted water for about 30 minutes until just al dente. Drain, rinse with cold water and let drain.

2. 2.

   Meanwhile, clean the bell peppers, remove seeds, wash and quarter them. Place the peppers skin side up on a baking sheet lined with parchment paper and bake in a preheated oven at 220 °C (or 200 °C fan, gas: level 3–4) on the top rack for 15 minutes until the skins blacken and blister. Remove, cover with a damp cloth to cool, then peel off the skins and slice the flesh into strips.

3. 3.

   Wash oregano, dry it, fluff the leaves and pick them off. Toss oregano with olives, spelt, and peppers in a bowl. Add crumbled feta. Dress with olive oil, vinegar, salt, pepper and honey, mix well, and serve or pack in jars for take‑away.