Asparagus Farro salad



  • 250g of quick cook farro
  • 450g asparagus spears
  • 4 tbsp olive oil
  • 100g radishes, halved
  • 2 red chicory, quartered
  • 2 tbsp balsamic glaze
  • 1 lemon -juiced
  • 1 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • Small bunch chives
  • 100g rocket
  • 100g serrano ham, torn into strip
  • 500ml fresh chicken stock


  1. Put the farro in a pan and pour chicken stock over to cover. Bring to the boil, then turn down the heat and let it simmer for 15 minutes until it is tender. Then take off the heat, cover and set aside.

  2. Put the asparagus in a colander and pour boiling water over. Heat a griddle pan with a little oil. Put the radishes, asparagus and chicory into a mixing bowl, drizzle over 1 tbsp balsamic glaze and toss to coat. Cook on the hot griddle for 5-8 minutes on each side until tender. Remove the vegetables as they soften and cook.

  3. Make a dressing by whisking the rest of the glaze with the lemon juice, mustard and honey in a small bowl, then slowly whisk in the 4 tbsp oil until thick.

  4. Stir the grilled vegetables through the warm farro, then add the rocket, fresh herbs and ham. Drizzle over the dressing