Australian Gourmet Traveller - (07)July 2019 (1)

48 GOURMET TRAVELLER

Fast

Farro,broccoliand smoked

troutsaladSERVES 4

Thenuttinessofthefarromatcheswellwiththesmokytrout,

butthisrecipelendsitselftovariations– tryotherwholegrains

suchasfreekehorbarley.Whateveryouchoose,it’sa nourishing

combination that makes for a substantial winter lunch or dinner.

300 gm(1½cups)farro

(seenote)

60 ml(¼cup)extra-virgin

oliveoil,plusextratoserve

1 garlicclove,crushed

2 anchovyfillets,finely

chopped

1 headofbroccoli,thinly

sliced

1 cup(firmlypacked)flat-leaf

parsley,finelychopped

Juiceof2 lemons(orto

taste),plusextratoserve

1 hot-smokedtrout,flesh

coarselyflaked,skin and

bones discarded

1 Cookfarroina saucepan

ofboilingwateruntiltender

(30minutes).Drainwelland

transfertoa largebowl.

2 Combineoil,garlicandanchovy,

addtofarro,andtosstocombine.

3 Addbroccoliandparsleyto

farromixture,tosstocombine,

seasontotasteanddrizzlewith

oilandlemonjuice.Stirsmoked

troutthroughsaladandserve.

Saladwillkeeprefrigeratedin

anairtightcontainerfor2-3days.

NoteFarrois available from

health food shops.