Char-grilled corn, zucchini and farro salad with miso dressing

Julia Ostro

Ingredients

 150g Mount Zero farro

2 cobs of corn, husk removed

2 tbsp Mount zero extra virgin olive oil

2 medium zucchini, around 400g, roughly sliced

50g pistachios, lightly toasted

Large handful each of mint and parsley, roughly chopped

4 zucchini flowers, roughly torn (optional)

 

Miso dressing

2 heaped tbsp miso paste

60ml (1/4 cup) Mount Zero extra virgin olive oil

2 tbsp Mount Zero red wine vinegar

1 clove of garlic, finely grated

Pink Lake Salt

Method

Bring a large pot of water to the boil and cook the farro until tender (around 20 minutes). Drain, set aside to cool and transfer to a large bowl

Heat a chargrill pan or barbecue to high and grill the corn until tender and lightly charred, turning occasionally, around 10 minutes. Allow to cool then remove the kernels with a knife and add to the farro.

Warm the olive oil in a large pan over a medium heat and fry the zucchini until golden and tender, around 8 minutes. Season with sea salt and transfer to the corn and farro. Add in the pistachios, mint, parsley and zucchini flowers, if using.

For the dressing, whisk the miso paste, olive oil, vinegar and garlic in a bowl until combined. Thin out with a little water if needed, season with sea salt and check for acidity, adding more vinegar if needed.  Pour over the salad and mix so that everything is well coated in the dressing and serve.

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Farro is one of my favourite grains – it’s nuttiness and texture makes it perfect for salads. The miso dressing gives this summer salad an extra layer of flavour and will keep you coming back for more. In the spring time, try using peas and asparagus instead. Julia
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