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Spring Salad

by Ann Reed for
The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.

Ingredients

100 g frozen broad beans

225 g halloumi cheese

1 small bunch of asparagus

2 courgettes

2 tablespoons olive oil

2 shallots

200 g ripe cherry tomatoes

1 tablespoon capers

½ a bunch of fresh sweet marjoram or oregano

½ a bunch of fresh flat-leaf parsley

Directions

 

  1. Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
  2. Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
  3. Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
  4. Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
  5. Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
  6. Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.