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One of those salads that deserves a weightier title than ‘salad’. It’s hearty and textural and loaded with flavour … A side dish worthy of any dinner party!

You will need

Serves 2

  • 1/2 cup farro
  • 10 radishes (with the leaves on)
  • 5 string beans, thinly sliced
  • 1/4 fennel root, thinly sliced
  • 1/2 cup kimchi
  • 1/2 lemon, juice only
  • 1 tablespoon olive oil
  • Salt and pepper

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5 mins to prep

20 mins to cook

  1. Step 1

    Cook the farro in a pot of salted water until soft, about 20 minutes. Set aside to cool.

  2. Step 2

    Preheat the oven to 220° and place the radishes whole on a baking tray drizzled with a little oil. Cook for 10 minutes.

  3. Step 3

    Thinly slice the beans and add to the farro, folding through.

  4. Step 4

    Avoiding the woody centre, finely slice the root of the fennel and add to the bowl along with the kimchi, working through until combined.

  5. Step 5

    Squeeze the juice of the lemon over the salad adding the oil, salt and pepper and again, stir through.

  6. Step 6

    Taking the radishes out of the oven, serve them on a share plate, topping with the salad mixture and adding a final drizzle of olive oil. .

  7. Step 7

    Lay on the side, and drizzle a little more kimchi mixture over the farro. Serve.

Recipe: Simon Toohey

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