Equipment
Ingredients
Grain Base
- 200 g pearled farro, rinsed
- 750 ml water or vegetable broth
- 5 g kosher salt
Roasted Fennel
- 2 fennel bulbs, trimmed, cored, and sliced 1cm thick
- 30 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Mix-ins
- 80 g medjool dates, pitted and roughly chopped
- 75 g castelvetrano olives, pitted and halved
- 100 g feta cheese, crumbled
- 15 g fresh parsley, roughly chopped
- 15 g fresh mint, roughly chopped
Citrus Dressing
- 60 ml extra virgin olive oil
- 45 ml lemon juice, freshly squeezed
- 30 ml orange juice, freshly squeezed
- 10 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper for easier cleanup.
Place the sliced fennel on the prepared baking sheet. Drizzle with 30ml of olive oil, and sprinkle with 3g salt and 1g black pepper. Toss until the fennel is evenly coated, then spread into a single layer.
Roast the fennel in the preheated oven for 25 minutes, flipping halfway through, until the edges are deep golden brown and caramelized. Remove from the oven and set aside to cool slightly.
While the fennel roasts, bring the water or vegetable broth to a boil in a medium saucepan. Add the 5g of salt and the rinsed farro. Reduce the heat to medium-low, cover, and simmer until the farro is tender but retains a chewy bite, about 25 minutes.
Drain any excess liquid from the cooked farro through a fine-mesh strainer and transfer the warm grain to a large mixing bowl.
In a small bowl, whisk together the 60ml olive oil, lemon juice, orange juice, dijon mustard, 2g salt, and 1g black pepper until fully emulsified.
Pour half of the dressing over the still-warm farro and toss well. Allowing the warm grains to absorb the dressing ensures maximum flavor penetration.
Add the roasted fennel, chopped dates, halved olives, fresh parsley, and fresh mint to the bowl. Drizzle the remaining dressing over the top and gently fold the ingredients together.
Gently fold in the crumbled feta cheese right before serving, ensuring it remains in distinct crumbles rather than melting into a paste.
Chef's Notes
- Dressing the farro while it is still warm is a crucial technique. As the starch cools, it absorbs liquids much more efficiently, locking the citrus notes directly into the grain.
- Castelvetrano olives are highly recommended here; their mild, buttery profile harmonizes with the sweet dates without overpowering the dish like a harsh Kalamata might.
- To elevate the nutty flavor of the farro, try toasting the dry grains in a dry skillet over medium heat for 3-4 minutes before boiling.
- Do not discard the delicate fennel fronds! Chop a small handful and mix them in with the parsley and mint for an extra boost of anise flavor.
Storage
Refrigerator: 4 days — Store in an airtight container. The grain will absorb dressing over time; you may need a fresh squeeze of lemon before serving leftovers.
Reheating: Serve chilled or at room temperature. Can be gently warmed in a microwave for 30 seconds if preferred.
