Farro, Egg, Tuna and Caper Salad (4)

A favourite salad from Rachel Roddy’s ” Two Kitchens”.

Farro, Egg, Tuna and Caper Salad (4)
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Farro, Egg, Tuna and Caper Salad (4)
Print Recipe
Instructions
  1. Rinse and drain the farro, then put it in a saucepan, cover with about 7cm water, add a pinch of salt and bring to the boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until the farro is tender, but still has some bite. Drain and set aside.
  2. Meanwhile, soak the capers in cold water for 10 minutes, then drain and chop them. Hard-boil the eggs, then drain and peel them when cool enough. Finely dice the onion and roughly chop the tomatoes. Tear the basil into little pieces.
  3. Put the farro in a large bowl, add all the other ingredients except the eggs, season with salt, pour over some olive oil and toss well. Halve or quarter the eggs and put them on top.
  4. Serve, ideally while the farro is still slightly warm.
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