Italian Herb Evoo - 375ml

Recipe to try

Fennel & Tomato Farro Salad with Italian Herb Evoo

Serves: 4

Ingredients

• 2 tablespoons Italian Herb Evoo
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups thinly sliced fennel bulb
• 2 cups cherry tomatoes, halved
• 1 tablespoon neutral cooking oil
• 1 cup dry farro
• ¼ cup chopped walnuts
• 2 tablespoons chopped fresh parsley

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Cook the farro according to its package and drain.
3. Heat the neutral oil in a large skillet over medium heat. Add thinly sliced fennel bulb and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Toss the farro and cooked vegetables with the seasoning mixture. Add walnuts and parsley. Serve warm or cool promptly for a chilled salad.