Ancient Grain & Date Salad with Greek Dressing

Ingredients 

• 1 cup (195g) roasted farro 
• 2 Lebanese cucumbers (260g) 
• 1 tablespoon Cobram Estate Light Flavour Extra Virgin Olive Oil  
• 225g haloumi, cut in 5mm slices 
• 6 fresh dates (120g), pitted, torn 
• 1 small red onion (100g), sliced thinly 
• 2 cups flat-leaf parsley 
• 400g canned chickpeas (garbanzo beans), drained, rinsed 

Greek Dressing 

• 1 tablespoon lemon juice 
• ¼ cup (60ml) white wine vinegar 
• 1 clove garlic, crushed 
• 1 teaspoon dried oregano 
• ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil  

Method 

1. Combine farro and 6 cups (1.5 litres) in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 45 minutes or until tender. Drain; rinse under cold water. 
2. Using a mandoline, V-slicer or wide vegetable peeler, cut cucumbers into ribbons. Place ribbons in a bowl of iced water; stand for 10 minutes or until curled. Drain. 
3. Meanwhile, to make the Greek dressing, blend or process juice, vinegar, garlic and oregano until well combined. With the motor operating, gradually add extra virgin olive oil until creamy and combined. Season to taste. 
   
4. Heat oil in a large frying pan over high heat. Cook haloumi for 1 minute each side or until golden. 
5. Combine farro, dates, cucumber, onion, parsley, chickpeas and dressing in a large bowl; season. Serve topped with haloumi. 

Tip: If the dressing separates on standing, blend again briefly to bring it together. You can use crumbled fetta instead of haloumi. 

Recipe by The Australian Women’s Weekly. 

Photography Ben Dearnley  Styling Sophia Young