Vegan Faro Salad with Plum and Olive Oil

Photos by Sabrina Modelle of The Tomato Tart

This recipe was created exclusively for TreeHugger by Sabrina Modelle of The Tomato Tart. Enjoy this yummy salad with a glass of Kaz Rumble.

The weather has turned warm. On some afternoons I might even call it hot, and while stone fruit explodes from every market stall, I have to take advantage. Plums are one of my favorite fruits and they've been especially sweet and juicy this past week which means it's the perfect time to add them to my favorite grain for a lovely weeknight meal.

3 cups water
1 cup faro
4 plums
1 red onion (or spring onion)
1 apple, peeled, finely chopped and sprinkled with lemon juice
1 cup hazelnuts, roughly chopped
1 tablespoon good quality red wine vinegar
3 tablespoons grapeseed oil
1 teaspooon toasted hazelnut oil
Handful of fresh flat leaf parsley
½ teaspoon fine grain sea salt
½ teaspoon cracked papper
1 tablespoon olive oil + sea salt for cooking faro

1. Boil 3 cups salted water, add one cup of faro, and return to a boil, lower heat, add olive oil cover and cook for 20 minutes or until most of the water is absorbed and faro is tender.

2. Drain faro and allow to cool.

3. Whisk red wine, grapeseed oil, hazlenut oil, salt and pepper to create the vinaigrette.

4. Chop plums and red onion.

5. Toss faro with vinaigrette, plums, onions, apples, parsley and hazlenuts, adjust seasonings to taste.

6. Serve as is or atop leafy greens.

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Tags: Cooking | Green Wine Guide | Recipes | Vegetarian

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