Farro, Charred Courgette & Herb Salad

Name: Farro, Charred Courgette & Herb Salad
Yield: 4 main-course salads
Ingredients: 200 g Pearled farro; 800 ml Water; 500 g Courgette, long ribbons; 20 ml Olive oil; 40 g Parsley, chopped; 20 g Basil; 40 g Pine nuts; 100 ml Citrus & Dijon Vinaigrette; 2 g Salt

Chewy farro and charred courgette with generous herbs and pine nuts.

Farro, Charred Courgette & Herb Salad prepared as described in the recipe

Chewy farro and charred courgette with generous herbs and pine nuts.

Written for 4 main-course salads

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Ingredients

Serves

Pearled farro200 g
Water800 ml
Courgette, long ribbons500 g
Olive oil20 ml
Parsley, chopped40 g
Basil20 g
Pine nuts40 g
Citrus & Dijon Vinaigrette100 ml
Salt2 g

Method

Simmer farro in water for 20 to 30 minutes or until tender with a little bite; drain and cool.
Brush courgette with oil, season and char in a hot grill pan for 1 to 2 minutes per side.
Toast pine nuts gently in a dry pan, watching closely.
Toss farro with dressing and herbs, arrange courgette over it and finish with pine nuts.

Chef’s notes

Farro contains wheat gluten. Pine nuts are seeds; check local allergen requirements and individual sensitivities.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Mustard. Wheat.

Vegan

Last refined · October 2026