The Farro Salad from Loretta is a Yu Mei favourite, and the perfect salad to revel in this summer.
We’ve worked with our favourite restaurateurs to bring you cocktails, crudités and the best of the warm weather produce.
Farro Salad by Loretta
( A )The Farro Salad
1 cup of cooked farro ( served cold ) — cook according to packet instructions in vegetable stock
9-10 baby cos leaves
1 handful of toasted pine nuts
1 handful of currants
1 handful of chopped Italian parsley
1 handful of basil
1 handful of mint
2 zucchinis (peeled into ribbons — or if you have a mandolin, use that!)
(B) The Mint Yoghurt Dressing
1 cup of greek yoghurt
↖ we use Wellington company Zany Zeus, it's the best
1 handful of chopped mint
A drizzle of extra virgin olive oil
↖ we use Lot Eight olive oil, from Martinborough — we love using local products
Salt and pepper to taste
French 75
↖ we do our sugar syrup with one part sugar, one part water
Top with Champagne
Garnished with a maraschino cherry
↖ from Luxardo, which is quite important
