Smoked turkey and farro salad

A healthy lunch, perfect for work


Farro 1 cup
Extra-virgin olive oil 1/4 cup
Red wine vinegar 3 tablespoons
Shallots 3 tablespoons, finely chopped
Freshly ground pepper 1/4 teaspoon
Deli smoked turkey 1 6 ounce slice (3/4 inch thick), skin removed, cut into 1/2 inch cubes
Smoked cheese, like Cheddar or Gouda 1/2 cup, diced
Yellow bell pepper 1 cup, chopped
Celery 1 large stalk
Avocado 1, ripe but firm, diced
Soft, sun-dried tomatoes 3/4 cup

30 minutes to prepare, ready in 30 minutes

This is quite a fancy looking list of ingredients, and as salads go, there’s a bit going into this. It’s absolutely worth it though, and this is ideal for putting in tupperware for bringing to the office –  a nice change from sandwiches!

Step 1: You need to start by cooking up the farro. Get it into a medium saucepan on your stove, and put enough water in to cover it by a couple of inches.

Step 2: Bring it to the boil, then stir it, lower the heat until you have a nice gentle simmer.

Step 3: Leaving the saucepan uncovered, and let it cook uncovered for between 15 and 25 minutes, until it’s as tender as you like it.

Step 4: Drain the water, rinse the farro with cold water, and drain the cold water too.

Step 5: Mix the oil, vinegar, shallots and pepper – this will be best done with a large bowl and a whisk.

Step 6: With the same bowl, add the farro you’re just after preparing, as well as the turkey, cheese, bell pepper, celery, avocado, and sun-dried tomatoes.

Step 7: Give everything in the bowl a toss to coat it.

Step 8: It’ll be good in your fridge for a day.

If you’re leaving it in the refrigerator for the day, it’ll be best to put the avocado in just before you eat.


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