Tofu Feta, Farro and Watermelon Bowl
On sun-kissed summer days, I often make a savoury salad with extra juicy and fresh elements like this one. This combination of watermelon, feta, herbs and tomatoes is bursting with delicious flavour and rehydrating electrolytes. For sustenance, I’ve added chewy farro, a grain I like to use for Mediterranean-inspired bowls. Mediterranean food makes the best summer lunches.
© Recipe from Bowls of Goodness: Grains + Greens by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette
You can find vegan feta in many well sorted supermarkets and vegan food stores today. You’ll find a recipe for vegan Feta in Greens + GrAINS, and you can, of course, use dairy feta in this bowl instead.
Cook the farro according to the packet instructions, drain and leave to cool. Blend the dressing ingredients together, adding the oil last, and slowly, while blending. Taste and adjust the seasoning with salt and pepper.
In a large salad bowl, toss the farro with all the remaining ingredients and drizzle with the dressing. Serve and enjoy.
Variations: Vary this salad season by season by choosing fresh local ingredients. For a winter variation, swap the tomato for cooked red beetroot and the watermelon for apple or a winter citrus fruit such as blood orange.
If you like a faster cooking grain try quinoa or wholegrain couscous.
serves 4
200g (7oz) farro
300g (101⁄2oz) watermelon flesh, diced
240g (83⁄4oz) best-quality cherry or
plum tomatoes (choose an heirloom variety if you can), quartered
200g (7oz) vegan feta or dairy feta, diced
85g (3oz) Kalamata or green olives
1 small red onion, thinly sliced
50g (13⁄4oz) rocket leaves
2 tablespoons chopped fresh mixed herbs (I use 1 part oregano to 2 parts mint )
for the balsamic dressing:
2 tablespoons balsamic vinegar
2 garlic cloves, crushed
1 tablespoon lemon juice
80ml (23⁄4fl oz) extra virgin olive oil
salt and freshly ground black pepper,to taste
Vegan, gluten-free and Erath friendly notes:
GF Substitute farro with a gluten-free grain such as millet, buckwheat or quinoa. Adjust cooking times and amount of liquid accordingly.
VE Use vegan feta. Check that your balsamic vinegar is free from honey.
EF Compost the trimmings from the watermelon (skin and seeds).
