About this recipe:The nutty flavour of farro grains balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. It's a lovely salad for picnics.
350g fresh asparagus, trimmed
150g red and yellow cherry tomatoes, halved
100g chopped walnuts
100g dried cranberries, or to taste
30g chopped fresh parsley
15g chopped fresh chives
60ml balsamic vinaigrette, or to taste
80g grated Parmesan cheese, divided
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Soak farro in a large bowl of water for at least 12 hours. Drain.
Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the drained farro and return to the boil. Reduce heat to medium; cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
Bring a large pot of lightly salted water to the boil. Add the asparagus; cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
Place farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle in about 3/4 of the Parmesan cheese; toss well. Top with the remaining Parmesan cheese. Serve at room temperature.