Seasonal Recipes

Zucchini and Farro Salad with Toasted Hazelnuts

Serves 4

200g (1 cup) farro (pearled spelt), rinsed and drained
2 zucchini, thinly sliced lengthways using a mandoline or very sharp knife
1⁄2 red onion, thinly sliced
6 prunes, pitted and finely chopped

50ml apple balsamic vinegar, regular balsamic vinegar or sherry vinegar
1⁄2 teaspoon dijon mustard
60ml (1⁄4 cup) vegetable oil
60ml (1⁄4 cup) olive oil

large handful (3⁄4 cup) mixed herb sprigs, such as mint, parsley and dill
50g (¹⁄³ cup) toasted hazelnuts, roughly chopped

Source : Cornersmith via Yen magazine