moroccan farro salad
Meet my fabulous friend, farro. This ancient grain is a sturdy little one. It has a tough husk and takes a while to soften up. Yet it is filled with fibre and full of nurturing, relaxing and strengthening nutrients. It tastes nutty, with a slight hint of cinnamon and is my go to grain during autumn when the body seems to desire deep rich flavours and foods. During these fall months the wind picks up and the rain pours down. This increase of freezing cool and whirling air causes the skin to dry, the mind to wander and the body to become chilly.
And with this seasonal change I notice my food preferences reform. I crave stews, soups or thick warming sauces instead of endless smoothies and bowls of summer fruit. When I listen to these intuitive fall cravings my skin goes back to hydrated, my mind gets sharp and focused and even my hands and feet feel warm.
Todays recipe is Indian summer in edible form. The farro it contains gives roots for when the wind tries to sweep you off your feet. The spices work like one of those checkered wool blankets. They make you feel all cosy, content and warm. Olives and almonds are the best moisturizers you’ve (n)ever tried. And the magnesium in farro has a relaxing effect. It quiets the ‘too much things on my to-do list’ mind and removes the knots from your stressy muscles.
Have you ever met fabulous farro? And if yes, what’s your favourite farro filled meal? In case you’ve never tried farro before, you’re in for a treat! The recipe I share with you today is pure, simple, honest and, let’s not forget oh so tasty. I’ll show you just how fun it is to make in this brand new cooking video.
Happy autumn, happy cooking!
'Spices work like checkered wool blankets. They make you feel all cosy, content and warm. Feel free to use them elaborately during the autumn season.'
Moroccan farro salad
Makes 2 portions
Takes 60 minutes (incl cooking time)
2 hands farro
1 broccoli stem, peeled and thinly sliced
1 medium red onion, peeled and chopped in rings
Knob of coconut oil
2 small hands almonds, raw
1 tbsp coconut oil
2 tsp ras el hanout
½ tsp cumin powder
½ tsp cayenne pepper
2 pinches of sea salt
4 hands spinach, cut in thin strips
8 dried prunes
8 (kalamata) olives
2 wedges of lime
4 tbsp extra virgin olive oil
4 tsp apple cider vinegar
4tsp raw honey or brown rice syrup
2 tsp ras el hanout
8 pinches of sea salt
Soak farro overnight (or skip this phase and add to the cooking time). Strain, rinse, place in cooking pot and add fresh water. Bring to a boil and cook at a low fire for 60 minutes. Strain and let cool. While the farro is cooking: place almonds in a bowl and add spices and melted coconut oil. Mix well using your hands or a spatula. Place in preheated oven at 180 degrees Celsius for 8-10 minutes. Let cool after baking. While almond are baking: add a knob of coconut oil to your skillet or grill pan and stir-fry or grill red onion and broccoli stem. Turn heat off and let cool. Make a dressing by combining all ingredients named under dressing. Add oil last, drop per drop, while (hand) blender is on. Cut spinach in thin strips. Cut both prunes and kalamata olives in small pieces. To assemble: add vegetables, spicy almonds, spinach, prunes and kalamata olives to farro. Drizzle with dressing and mix with a spoon. Serve with a wedge of lime.