Farro, capers, herb-baked tomatoes, roast carrots and Parmesan from Savour: Salads for All Seasons (page 108) by Peter Gordon

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • KarinaFrancis on January 02, 2024

    A very nice grain salad. Next time I’d quarter the tomatoes so they are easy to eat in smaller bites. After I took the photo I added some crumbled feta which worked well

  • meggan on July 11, 2016

    Very good - I used heirloom tomatoes but probably would have done better with the Roma as called for as the sliced tomatoes got pretty mushy.

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