Farro salad with pickled tomatoes and smoked almonds

Farro salad with pickled tomatoes and smoked almonds

By
From
Hungry For That
Serves
4-6
Photographer
Lauren Bamford

Unless you are smoking something else, it’s kinda overkill to fire up the pit barbecue just for 1 cup of almonds, so I usually just fire up the stove-top smoker. All you need is a wok, a bamboo steamer and some smoking woodchips.

Ingredients

Quantity Ingredient
200g farro
handful coriander leaves, chopped
pinch salt
extra-virgin olive oil, for drizzling

Smoked almonds

Quantity Ingredient
155g raw almonds
1 teaspoon raw caster sugar
1 teaspoon peanut oil
90g smoking woodchips, soaked for 1 hour
habanero sauce, to taste

Pickled tomatoes

Quantity Ingredient
125ml apple cider vinegar
60ml white vinegar
1 tablespoon salt
1 tablespoon sugar
1 garlic clove
1 teaspoon black peppercorns
250g cherry tomatoes, halved

Method

  1. To make the pickled tomatoes, combine the apple cider vinegar, white vinegar, 190 ml water, salt, sugar, garlic and peppercorns in a saucepan. Bring to the boil over a medium heat, then reduce the heat and simmer for 5 minutes. Remove from the heat and let cool.
  2. Put the cherry tomatoes in an airtight container and cover with the pickle juice. Refrigerate for 24 hours, or more if you have the time. These will be good for 3–4 days.
  3. For the smoked almonds, combine the almonds, sugar and oil in a mixing bowl and toss to coat the nuts. To make a stove-top smoker, put the woodchips in a foil parcel, with an opening at the top to allow the smoke to escape. Put the parcel in a wok over a low heat. Arrange a bamboo steamer basket over the top of the woodchips. Once the smoker starts smoking, spread out the almonds over the base of the bamboo steamer and cook with the lid on for 30 minutes. Check periodically to make sure the almonds aren’t getting too dark. Remove from the basket and let cool for 30 minutes, or until the almonds go super crunchy. Add a splash of habanero sauce.
  4. In a saucepan, bring the farro and 750 ml water to the boil. Cook, covered, for 20–30 minutes, or until the farro is cooked to your liking. I like it with a bit of bounce, so I usually only cook it for 20 minutes.
  5. Drain and refresh the farro under cold water, then drain again.
  6. To make the salad, roughly chop the smoked almonds then combine with the farro, half of the coriander and about 10–12 pickled tomato halves in a bowl and mix well. Add a good pinch of salt and drizzle over some olive oil. Top with the rest of the coriander and serve.
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