Roasted Pepper and Cucumber Farro Salad
A warm-roasted vegetable salad with a punchy spiced flour dressing, crisp cucumber, and plenty of satisfying texture.
- 2 pc cucumbers
- 2 pc yellow peppers
- 2 pc carrots
- 140 g farro
- 20 g plain flour
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Cook the farro in plenty of salted boiling water for 20–25 minutes, until tender with a little bite. Drain well and leave to steam-dry for 2 minutes.
- Step 2
Heat the oven to 220°C. Cut the yellow peppers into strips and the carrots into thin batons. Toss with 1 tbsp olive oil, half the salt, half the black pepper, 1/2 tsp smoked paprika, and 1/2 tsp cumin. Roast on a tray for 18–20 minutes, turning once, until lightly charred at the edges.
- Step 3
Meanwhile, peel the cucumbers if the skin is thick, then halve lengthways, scoop out the seedy centre if watery, and slice into half-moons. Toss with a pinch of salt and set aside.
- Step 4
Make a quick spiced dressing: whisk the flour with 60 ml water until smooth, then whisk in 2 tbsp olive oil, the remaining smoked paprika, cumin, garlic powder, oregano, salt and black pepper. Warm in a small pan over low heat for 2–3 minutes, stirring, until glossy and lightly thickened. If needed, add a splash more water to make it spoonable.
- Step 5
Combine the hot farro with the roasted vegetables and the cucumber. Spoon over the warm dressing, toss well, and taste for seasoning. Serve immediately while the vegetables are still slightly warm and the cucumber stays fresh and crisp.
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