Farro Salad With Roasted Oyster Mushrooms And Olives

Warm whole-grain farro tossed with caramelized oyster mushrooms, briny olives, cherry tomatoes and fresh herbs — light, low-GI and suitable for two.

Ingredients

• 120 g Farro (dry)
• 300 g Oyster Mushrooms, torn into bite-sized pieces
• 80 g Kalamata Olives, pitted and halved
• 150 g Cherry Tomatoes, halved
• 40 g Baby Spinach
• 1 Small Red Onion, thinly sliced
• 1 Garlic Clove, minced
• 1 tbsp Extra Virgin Olive Oil (for roasting mushrooms)
• 1 tsp Extra Virgin Olive Oil (for dressing)
• 1 tbsp Balsamic Vinegar
• 1 tbsp Lemon Juice
• 2 tbsp Fresh Parsley, chopped
• 30 g Low-Fat Feta, crumbled (optional)
• Salt and Freshly Ground Black Pepper to taste
• 1/2 tsp Dried Thyme or Oregano (optional)

Instructions

1. Cook Farro: Rinse farro briefly. Cook in boiling salted water until tender but slightly chewy (about 20–25 minutes, check package). Drain and set aside to cool slightly.
2. Roast Mushrooms: Preheat oven to 220°C (430°F). Toss oyster mushrooms with 1 tbsp olive oil, minced garlic, a pinch of salt, pepper and dried thyme. Spread on a baking sheet and roast 12–15 minutes until golden at the edges.
3. Make Dressing: Whisk together lemon juice, balsamic vinegar, 1 tsp olive oil, a pinch of salt and black pepper.
4. Assemble Salad: In a large bowl combine warm farro, roasted mushrooms, halved olives, cherry tomatoes, sliced red onion, baby spinach and parsley. Sprinkle with crumbled feta if using. Drizzle dressing over the salad and toss gently.
5. Serve: Serve warm or at room temperature. Adjust seasoning and add more parsley if desired.

Notes

• For a lighter version omit the feta or use less; for extra protein add a small handful of toasted chickpeas if desired.
• Salad keeps 1–2 days refrigerated; add spinach just before serving to keep it fresh.
• Use slightly undercooked farro if you prefer more chew.

Calories estimate

Approximate total for two: 860 kcal — about 430 kcal per person (depends on exact brands and amounts).