A delicious and simple farro salad made with sauteed eggplant, fennel seeds, bitter chicory leaves and topped with Prosciutto, pine nuts and shavings of Parmigiano. Served with a simple and tangy dressing it’s the perfect mix of salty and sweet.
Bring a large pot of water to a boil and salt it well. Add the farro and cook according to packet instructions until cooked through. A lot of brands vary but we cook ours for 18-20 minutes. Drain and let it cool.
While the farro is cooking, cut the eggplant into small cubes. Add 2 tablespoons of olive oil to pan on a medium heat. Once hot add the eggplant and sauté.
When the eggplant start to soften add the garlic, fennel seeds and a good pinch of salt and continue sautéing until the eggplant is soft and cooked through, set aside.
To make the dressing, add 3 teaspoons of red wine vinegar to a small bowl with 1 teaspoon of honey, 4 tablespoons of olive oil and 1 squeeze of lemon juice. Whisk everything together until well combined. Add a pinch of salt and pepper and stir.
Add the cooked farro and eggplant mixture to a large mixing bowl. Add the chicory leaves and a large handful of rocket toss to combine.
Add 3/4 of the dressing and toss to combine.
Divide the salad into serving bowls and top each bowl with a 2 slices of torn prosciutto crudo, shavings of Parmigiano Reggiano and a sprinkling of pine nuts. Drizzle over a little more dressing and serve.
Notes
Eggplant alternative - you can swap the eggplant (aubergine) for zucchini or even squash depending on what is in season. Just make sure to cook the squash for longer until soft.
Other nuts that work well - instead of pine nuts you could use walnuts, hazelnuts or pistachios.
Add burrata - burrata is also a delicious addition
Add sun-dried tomatoes - these add another delicious pop of flavour and go really well if you're adding burrata too!
Leftovers - leftover salad will keep well in the fridge for 2-3 days.