Ingredients

1 cup farro (dried, whole)

1 cup apple cider vinegar

2 cups water

1 tsp cooking/kosher salt

400g (14oz) grape tomatoes (or cherry tomatoes, about 4 cups)

1 tbsp olive oil

1/4 tsp salt

1/4 tsp black pepper

1 eschallot, halved then finely sliced (or substitute 1/4 red onion)

2 tightly packed cups baby spinach, roughly chopped (substitute arugula or baby rocket)

80g (3oz) goat cheese (or 120g/4oz Danish feta)

2 tbsp extra virgin olive oil

1 1/2 tbsp garlic, finely minced (about 4 cloves)

2 tsp coriander seeds

1 1/2 tsp cumin seeds

Instructions

Step 1: Preheat your oven to 200°C (400°F), or 180°C (350°F) fan-forced.

Step 2: Toss the grape tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread the tomatoes on a baking tray. On a separate tray, spread the farro evenly. Place the farro tray on the top oven shelf and the tomatoes underneath. Roast for 8 minutes, shaking the trays halfway through. The farro should become browned and nutty, and the tomatoes should wrinkle slightly but keep their shape.

Step 3: Remove the tomatoes from the oven and let them cool on the tray while you prepare the rest.

Step 4: In a saucepan, combine the toasted farro with 1 cup apple cider vinegar, 2 cups water, and 1 tsp salt. Bring to a boil over high heat, then reduce to medium to maintain a simmer. Cover with a lid and cook for 40–45 minutes until most of the liquid is absorbed and the farro is tender but still slightly firm. Add more water if needed and cook longer if you prefer it softer. Drain any excess liquid and transfer farro to a large bowl. The farro will have a tangy flavor from the vinegar.

Step 5: Scatter the sliced eschallots over the warm farro. Allow the mixture to cool to room temperature.

Step 6: In a small pan over medium-low heat, warm 2 tbsp extra virgin olive oil. Add coriander and cumin seeds, cooking for about 30 seconds until fragrant and lightly golden. Add the minced garlic and cook for another 30 seconds until the garlic turns light golden but not browned.

Step 7: Immediately pour the hot spiced oil over the eschallots and farro to lightly cook the onion. Toss to combine. Add the chopped spinach and toss again. Gently fold in the roasted tomatoes, allowing some to break down slightly. To serve, layer one-third of the salad into a bowl, crumble one-third of the goat cheese on top, and repeat twice more, finishing with the cheese. Enjoy while fresh!

Tips & Variations

Use pearled farro for faster cooking, but note the texture will be less chewy than whole farro.

Substitute goat cheese with feta for a saltier, creamier finish.

If you prefer less tang, reduce the apple cider vinegar slightly or use white wine vinegar instead.

For a nutty crunch, sprinkle toasted pine nuts or walnuts on top just before serving.

FAQs

Can I use another grain instead of farro?

Yes, you can substitute with barley or quinoa, though cooking times and texture will vary. Adjust the liquid and cooking time accordingly.

Is the salad suitable for vegans?

This recipe includes goat cheese, which is not vegan. You can omit the cheese or replace it with a plant-based cheese alternative to make it vegan-friendly.