Farro Salad with Tomato, Fennel and Balsamic Onions

Serves: 2-4

Ingredients

2 medium fennel bulbs (about 300g)

approx 100ml extra virgin olive oil, plus more to finish

200g cherry tomatoes

1 tsp fennel seeds

1 large red onion, finely sliced

1 tbsp balsamic vinegar

200g farro

3 tbsp finely chopped parsley or mint

2 handfuls of nuts (almonds, walnuts or pine nuts), toasted (optional)

Cooking instructions

Preheat the oven to 180°C fan and line 2 baking trays with baking paper. Remove the tough outer layers of the fennel, trim the stalks and discard. Halve each bulb and slice lengthways into pieces around 3mm thick. Toss the fennel with 2 tbsp olive oil and a generous pinch of salt and arrange on a tray, making sure no pieces are overlapping.

Put the tomatoes on the second tray, drizzle with 1 tbsp olive oil, sprinkle with the fennel seeds and season with salt. Wrap the paper around the tomatoes and scrunch it together to form a parcel, leaving a little gap open at the top. Roast the fennel for 25–30 minutes until soft and beginning to char. Keep the tomatoes cooking for another 30 minutes or so (1 hour in total) until bursting and sitting in their juices. Remove from the oven and leave to cool.

Meanwhile, fry the onions gently in 4 tbsp olive oil with 1⁄2 tsp salt for 20–25 minutes, until completely soft. In the last 5 minutes, drizzle the balsamic vinegar into the pan and stir to combine.

Rinse the farro and put it in a saucepan. Cover with water, coming about 5cm above the farro and add 1 tsp salt. Bring to the boil and cook for 13–15 minutes until tender but retaining a little bite. Drain, then toss with the fennel, tomatoes (and their juices) and onions. Seasoning to taste.

Finally, pile it all into a serving dish and sprinkle with herbs and nuts (if using), finishing with a drizzle of olive oil.