Blood Orange Salad with Farro, Rocket and Blood Orange Vinaigrette
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Feeds 4 people 
Prep time 60m
Cook time 10m
Healthy does not mean boring, especially when there are amazing ingredients like blood oranges. Blood oranges are a seasonal citrus fruit that you can usually get your hands on between January and March. They are named after the distinctive blood-red colour of their flesh, which is the result of the pigment anthocyanin reacting to the fluctuation between chilly nights and warm days. Blood oranges have an exquisite flavour and are full of crimson juice that will make striking trails as they run down your chin.
While these citrus gifts are most commonly used in cakes and condiments we think they should be used whenever possible. This salad is brought together with a blood orange vinaigrette, which livens up the leaves with a sweet, tangy flavour. Serve this dish as a seasonal starter at your next dinner party.
- 100g farro
- 4 blood oranges
- 1 orange
- Bunch rocket
- 2 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 1 1/2 tsp pomegranate molasses
- 1 tsp honey
- 100ml blood orange juice
- 150ml ollive oil
- Put the farro into a medium saucepan with 500ml of cold water. Bring to the boil and cook for five minutes then turn down the heat and leave to simmer, stirring occasionally, for 50 minutes, or until the grains are al dente. Set aside and leave to cool.
- Make the vinaigrette in a medium mixing bowl. Add salt and red wine vinegar and stir until the salt has dissolved. Mix in whole grain mustard, pomegranate molasses, honey and blood orange juice and whisk ingredients together. Slowly start to add the olive oil, constantly stirring until it is fully incorporated.
- Add the rocket leaves and cooked farro to the vinaigrette. Mix together then arrange on the plates, topping with the blood orange segments and zest.
- For a more substantial meal, try adding feta cheese, crushed walnuts or avocado to make it more substantial if serving it as a light meal.
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