Farro and roasted pepper salad from Plenty (page 234) by Yotam Ottolenghi

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heidi_ijgwa2 on May 31, 2026

    Used jarred roasted red peppers, which definitely needed to drain longer than I did. (Fresh roasted red pepper, which the recipe calls for would be better—but I didn’t have time.) Used cured black olives, which were really good. Was terrific leftover and combined with greens on a salad for lunch the next day.

  • Nossovitzky on August 25, 2025

    This was just fine - I used jarred red capsicums and maybe making my own would be better. Definitely needs some crunch. Used freekeh instead of farro as that's what I had on hand and dumped it hot into the dressing and it absorbed it well.

  • anya_sf on August 18, 2025

    I used this as a base recipe for a main dish salad/fridge cleanout. I used jarred roasted red peppers, doubled the farro, used blue cheese instead of feta, and added some salad greens, cooked chicken, bacon, and green beans. There was enough dressing for everything and the flavors went well together. I could see adding something crunchy like nuts or seeds.

  • mic_cherry on August 17, 2025

    Really liked this. Added chickpeas along with the farro and used goat cheese instead of feta. It would maybe benefit from additions of arugula and roasted pine nuts.. The smoked paprika is a wonderful addition, makes it taste very savory!

  • dogo on January 06, 2025

    NIce salad. A little too much feta, use less or increase the amount of farro. Also cut down the honey, otherwise the salad becomes overly sweet.

  • tsp on October 05, 2023

    Made it with a tin of precooked farro and it was delicious. The dressing felt a bit too lemony, I’d use less juice next time.

  • okcook on September 07, 2023

    I made this according to the directions except made the dressing first and dumped the drained hot farro into the dressing hoping it would get absorbed better than some have experienced and it worked well…almost all absorbed. I added 2 or 3 tablespoons chopped parsley and sprinkled some toasted pumpkin seeds on top for crunch as suggested. I thought the dressing was going to be too lemony but it was a good counter balance to the salty feta. I will make this again. My only complaint is I had to water-pick my teeth after eating!

  • michalow on July 04, 2022

    I didn't love this as much as others. I found the smoked paprika a bit overwhelming. Also needed a bit of crunch -- maybe some toasted nuts or celery.

  • meggan on November 27, 2020

    I made this with barley and it was surprisingly good. Usually I find grain salads a little boring but not this one.

  • mindyb on October 04, 2019

    Made this for RH with some variations. Omitted the feta and added sauteed mushrooms as the dish needed to be dairy-free, used a mix of nice green and black olives, made the farro in the IP with a sauteed onion, some garlic and broth- it was a little creamier than I was hoping but added some flavor to the farro. I roasted the peppers the night before in the oven and made the dressing the night before. I thought the final product was delicious, made great leftovers, and I would definitely make again.

  • KarinaFrancis on August 31, 2019

    Loved this salad, it was perfect alongside some slow roasted lamb. Would make again and add more herbs

  • LizzieLozza on July 08, 2017

    Second attempt - Added three roasted and cubed sweet potatoes. Used bought roasted red peppers and aubergines from jars in Lidl. Then added mixture of dill, basil and mint. Used same amount of dressing but with half the lemon. Nice for weekend lunch with meats, cheese, bread etc. Served with Anna Jones beetroot and walnut dip.

  • raybun on June 12, 2017

    Very tasty, made with pearl barley and I added some fresh corn and arugula. I loved the smoked paprika & honey dressing.

  • Rutabaga on March 13, 2016

    Last time I made this, I believe I used an alternate grain instead of farro. This time, I had farro on hand, so used it, but did find that, as TrishaCP noted, it didn't absorb the dressing as well as I had hoped. I cooked the farro for just 30 minutes, and it probably needed more time, as it was a little more toothsome than I'd prefer. Other than that, this is a wonderful salad with a great blend of strong flavors, and pretty straighforward to make. I simplify things by roasting my peppers under the broiler (much faster than the half hour Ottolnghi suggests is necessary for charring them on the stove) and whisking the dressing together directly in the salad before before adding the other ingredients.

  • Delys77 on February 10, 2016

    I had intended this to be my first attempt at farro but I was home a bit late so I had to modify the recipe. I added 2 cups cooked short grain brown rice that I had left over and used jarred roasted peppers. The rice worked very well and the peppers were adequate. I didn't find it too sweet but that is likely due to the slightly bitter roasted peppers. I also decided I wanted to make it a bit more substantial so I added about 3 cups of arugula that I chopped. I know I made many modifications but we loved this salad and I'm sure we would also have loved it in its original form.

  • TrishaCP on July 29, 2015

    Really flavorful salad. I was a bit stingy on the honey (probably about half of what was called for), and the combination with the red peppers and smoked paprika was just perfectly intriguing. I used farro, and it either didn't absorb the dressing very well or there is too much dressing in the recipe, because I left behind quite a bit of liquid after spooning it out. I recommend adding the dressing to taste.

  • k.a.g on June 22, 2013

    This was the first time I have used farro, and I really enjoyed it. I found the salad a bit sweet as well (will probably omit the honey next time), which I think was because of the sweetness of my red peppers, but overall I thought the combination of flavours was intriguing - another one of those Ottolenghi dishes where you think, just anther little bite won't hurt...!

  • Jane on January 01, 2013

    I made this with orzo since I didn't have any farro. It was great and I think you could use the recipe for just about any grain/pasta. The dressing is quite sweet from the honey but it works well with the peppers, olives, onions and feta. I will definitely make this again.

  • ComeUndone on September 01, 2010

    Quite good. Big flavours and keeps well. http://www.flickr.com/photos/wscwong/4766208268/

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.