Main dishes · CRESPO KITCHEN

Farro Dried Mango Arugula Salad

Tender grain with arugula, mango and orange vinaigrette.

40 min approx.4 servingsDried mango

Ingredient photograph: Dried mango. Luiz Henrique Mendes · Pexels. Original. Photography credits.

Ingredients

180 g pearled farro
1 liter cooking water
70 g chopped dried mango
80 g arugula
40 g chopped walnuts
3 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon vinegar and ¼ teaspoon salt

Method

Boil farro in water for 25–30 minutes or as directed, until tender. Drain.
Meanwhile, soak mango in orange juice for 15 minutes.
Mix warm farro with mango, its juice, oil, vinegar and salt.
Once no longer hot, add arugula and walnuts.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

glnc.org.au