grain & seasonal vegetable salad
"I’ve shared this dish because it’s great for the home cook. It’s flexible, adaptable, and you can use whatever veg and herbs you have. The freekeh and farro give it great texture." - Joel Alderdice
4
Joel Alderdice, Tarrawarra Estate
Directions
Grains
Lightly toast grains in a pan on low flame for a few minutes.
Cook until tender, roughly 30 – 45 minutes. Cool.
Whipped Ricotta
Place ricotta, salt and pepper in a food processor and run until smooth.
Slowly pour in the olive oil while the machine is running. Blend until smooth. Chill in the fridge until you’re ready to serve.
Sherry vinegar dressing
Whisk all ingredients until combined.
To Serve
Mix the cold grains with the herbs, almonds, and chopped vegetables.
Dress the salad generously with the sherry vinegar dressing.
Place the whipped ricotta on a large serving dish and spread out in an even layer, then top with salad.
Enjoy as is, or serve next to some grilled meat and flatbread.
