Plenty: Vibrant Recipes from London's Ottolenghi
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Recipe Reviews
Loved this hearty salad. I roast the peppers in the oven but follow the rest of the recipe exactly. Delicious!
(edited 31st March 2012) (0) comment (0) useful
Zosia from Toronto, ON
Sweet roasted peppers, briny olives and tangy feta combine with nutty farro to make a satisfying salad.
Peppers are roasted, peeled and torn while the farro cooks. Though I roasted some peppers, I think you could get away with using a good jarred variety. These ingredients are then combined with feta, olives, and fresh herbs and dressed with a simple lemon juice/olive oil dressing flavoured with garlic, smoked paprika and allspice.
I’ve only ever used allspice in baking and really didn’t like it in this application. I added extra smoked paprika to mask the flavour and that worked well.
The recipe says to serve as a starter but it made a nice lunch for 2.
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