|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.