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  • The Australian Women's Weekly

    Mediterranean inspirations

    Dec 29, 2021 5 minutes
    PHOTOGRAPHY by ALICIA TAYLOR

    From the Test Kitchen

    You’ll need to start this recipe a day ahead. To save time, ask the butcher to butterfly the chicken for you. The anchoïade can be made 3 days ahead. It will keep for up to 1 month in the fridge.

    Farro, haloumi & chickpea salad

    SERVES 4 PREP & COOK TIME 1 HOUR 5 MINUTES

    Farro is an ancient grain related to wheat. It’s gained popularity as a whole, unrefined grain, contributing fibre, protein, iron and magnesium to the diet, all with a delicious nutty taste. You could also use buckwheat, spelt or barley instead, if you prefer.

    1 cup (195g) roasted farro 225g haloumi 1 tablespoon extra virgin olive oil 400g can chickpeas, drained, rinsed 6 (120g) fresh dates, pitted, torn 2 (260g) Lebanese cucumbers, sliced thinly lengthways 1 small (100g) red onion, sliced

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