Green Olive, Farro and Roast Fennel Salad

by Anna Jones

Farro is an ancient grain with a pleasing chewy texture and nutty taste that works really well in salads. You could also pair it with plenty of herbs for a satisfying lunch or dinner. Preparing the vegetables for the salad in a Miele Oven using the Fan Plus function ensures they will be evenly cooked and crisp without the need to turn or remove the individual trays from the oven

Serves 4


200g farro

2 fennel bulbs, trimmed and thinly sliced, leafy tops reserved to garnish 

2 leeks, washed and thinly sliced

2 courgettes, sliced

4 garlic cloves, peeled

1 tbsp coriander seeds

Salt and black pepper

Extra virgin olive oil

A splash of herb or white wine vinegar 

A small bunch each of mint, coriander and flat-leaf parsley, finely chopped

150g green olives, rinsed then pitted

6 tbsp extra virgin olive oil

100g almonds, toasted and chopped

1 fresh red chilli, deseeded and roughly chopped

2 tbsp freshly squeezed lemon juice, plus more to taste 

1 bunch of fresh parsley or basil

½ tsp red chilli flakes

  1. Soak the farro in cold water for 30 minutes. Meanwhile, preheat the Miele Oven to Fan Plus, 180°C.

  2. Put the fennel, leeks, courgette and garlic on separate baking trays, spreading as evenly as you can. Sprinkle over the coriander seeds and a good amount of salt and black pepper, then drizzle with olive oil. Put the fennel in the oven to roast first for 30 minutes. 5 minutes into the cooking time add the tray of leeks to the oven. After ten more minutes have passed, finally add the tray of courgette. Roast until the vegetables are cooked through and crisp around the edges.

  3. Remove the vegetables from the oven and immediately sprinkle over the vinegar, then set aside to cool. When cool, scatter the finely chopped herbs over the top. Set to one side.

  4. Drain the soaked farro and add to a saucepan with 750ml cold water and ½ tsp salt. Cover and bring to a boil over a medium heat, then lower the heat to a gentle simmer. Leave to simmer for about 12 minutes. Cook until tender. Be careful not to overcook the grains as they will become mushy. Drain the cooking water and set aside to cool.

  5. Coarsely chop the olives and put them in a bowl along with the olive oil, almonds, chopped fresh chilli, and lemon juice. Stir well and set aside until ready to serve the salad.

  6. Combine the roasted vegetables, farro, red chilli and olive mixture in a bowl and mix well. Taste and adjust the seasoning with salt, lemon juice or olive oil if needed. Put the salad mixture onto a serving plate and garnish with the fennel tops. 

About the Author

Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year. Her books are sold in ten countries and have been translated into five languages. In 2018, The Modern Cook’s Year won the coveted Observer Food Monthly Best Cookbook Award and The Guild of Food Writers Cookbook of the Year. Her previous books have been nominated for the James Beard, Fortnum & Mason and Andre Simon awards. She also writes a weekly, well-loved column for The Guardian.

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