This delicious salad of fresh in-season strawberries, farro, almonds, feta, and crisped prosciutto bathed in a honey and Dijon dressing is much more than just eye candy. It’s a perfect entrée for impressing a lunch gathering among friends.

Flavourful farro

Farro is a nutty grain that adds great texture and flavour to any number of cold and warm dishes. Rinse, drain, and cook 1 cup (250 mL) whole farro in 3 cups (750 mL) water for about 40 minutes, or until al dente. It should be chewy and have some bite to it. Cook up a generous batch and refrigerate for use in a variety of dishes.

Farro—flavourful and nutritious

A 1/4 cup (60 mL) serving of cooked farro provides a generous 6 g protein and 3 g fibre per serving. For added nutty flavour, toast dry farro in saucepan before adding water and cooking. It takes 1/3 cup (80 mL) dry farro to yield 1 cup (250 mL) cooked.