Chicken & Farro (Spelt) Salad

Submitted by Kiwi Kathy

"This recipe was published in the Sunday magazine. Created by Ray McVinnie a top restraunt owner, author and judge on NZ's Top Masterchef NZ. I hadn't used Farro before and it is delicious. Almost like a cross between barley and brown rice. It cooks up with a lovely nutty, creamy, soft texture. I found this so delicious I made it a couple of times in the same week. I used chicken tener loins in place of the breasts as I find that breasts frequently become dry when cooked."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 4-6 serves
• Serves: 4-6

ingredients

• 300 g spelt, Italian farro wheat
• 3 tablespoons olive oil
• 2 garlic cloves, squashed
• 4 chicken breasts, boneless
• 6 tablespoons extra virgin olive oil
• 4 tablespoons lemon juice
• 2 sticks celery, chopped
• 1 cup green olives
• 200 g cherry tomatoes, halved
• 1 cucumber, peeled, split in half length ways, seeds removed, diced into 2cm
• rocket, large handful
• 1⁄2 cup mint leaf
• 3 tablespoons flat leaf parsley, chopped
• salt and pepper

directions

1. Preheat oven to 200 degrees Celsius.
2. Bring large saucepan of water to the boil and add the farro. Boil until tender, (about 25 minutes) drain well and place in a large salad bowl.
3. Heat frying pan over a moderate heat and add the oil, garlic and chicken. Brown the chicken, then place in an oven proof dish with the hot oil and garlic and roast for about 20 minutes until cooked.
4. Remove from oven, take the chicken out of the dish and slice across the grain of the meat. Add to the farro.
5. Put the remaining ingredients into the salad bowl and mix carefully. Taste, season and mix again.
6. Enjoy.