Eggplant Farro Salad
User Reviews
5.0
3 reviews
Excellent
Eggplant Farro Salad
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A delicious and simple farro salad made with sauteed eggplant, fennel seeds, bitter chicory leaves and topped with Prosciutto, pine nuts and shavings of Parmigiano. Served with a simple and tangy dressing it’s the perfect mix of salty and sweet.
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Ingredients
- 1 cup (200g) farro or pearl barley (raw, uncooked)
- 1 medium eggplant
- 1 teaspoon fennel seeds
- 1 garlic clove
- 1 head Chicory (leaves removed, washed and dried)
- 1 large handfuls (30g) arugula (rocket)
- pine nuts for topping
- Parmigiano for topping
- 8 lices prosciutto
- olive oil
- salt
Dressing
- 3 teaspoons red wine vinegar
- 1 teaspoon honey
- 1 squeeze lemon
- 4 tablespoons olive oil
- salt and pepper to season
Instructions
- Bring a large pot of water to a boil and salt it well. Add the farro and cook according to packet instructions until cooked through. A lot of brands vary but we cook ours for 18-20 minutes. Drain and let it cool.
- While the farro is cooking, cut the eggplant into small cubes. Add 2 tablespoons of olive oil to pan on a medium heat. Once hot add the eggplant and sauté.
- When the eggplant start to soften add the garlic, fennel seeds and a good pinch of salt and continue sautéing until the eggplant is soft and cooked through, set aside.
- To make the dressing, add 3 teaspoons of red wine vinegar to a small bowl with 1 teaspoon of honey, 4 tablespoons of olive oil and 1 squeeze of lemon juice. Whisk everything together until well combined. Add a pinch of salt and pepper and stir.
- Add the cooked farro and eggplant mixture to a large mixing bowl. Add the chicory leaves and a large handful of rocket toss to combine.
- Add 3/4 of the dressing and toss to combine.
- Divide the salad into serving bowls and top each bowl with a 2 slices of torn prosciutto crudo, shavings of Parmigiano Reggiano and a sprinkling of pine nuts. Drizzle over a little more dressing and serve.
Notes
- Eggplant alternative - you can swap the eggplant (aubergine) for zucchini or even squash depending on what is in season. Just make sure to cook the squash for longer until soft.
- Other nuts that work well - instead of pine nuts you could use walnuts, hazelnuts or pistachios.
- Add burrata - burrata is also a delicious addition
- Add sun-dried tomatoes - these add another delicious pop of flavour and go really well if you're adding burrata too!
- Leftovers - leftover salad will keep well in the fridge for 2-3 days.
- Eggplant alternative - you can swap the eggplant (aubergine) for zucchini or even squash depending on what is in season. Just make sure to cook the squash for longer until soft.
- Other nuts that work well - instead of pine nuts you could use walnuts, hazelnuts or pistachios.
- Add burrata - burrata is also a delicious addition
- Add sun-dried tomatoes - these add another delicious pop of flavour and go really well if you're adding burrata too!
- Leftovers - leftover salad will keep well in the fridge for 2-3 days.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
55g
(18%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.02g
Cholesterol
11mg
(4%)
Sodium
162mg
(7%)
Potassium
876mg
(25%)
Fiber
16g
(64%)
Sugar
7g
(14%)
Vitamin A
2731IU
(55%)
Vitamin C
15mg
(17%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 162mg | 7% |
| Potassium | 876mg | 19% |
| Fiber | 16g | 64% |
| Sugar | 7g | 14% |
| Vitamin A | 2731IU | 55% |
| Vitamin C | 15mg | 17% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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