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Seared squid with farro and chorizo salad recipe

A bright and colourful salad just bursting with spring flavour

Ingredients

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What to do

  • 1. Cook the farro in simmering water for about 45 minutes. Drain, transfer to a large bowl and set aside for 5 minutes to cool.

  • 2. Once the farro has cooled, add the blood orange, blood orange juice, lime zest and juice, chilli, tomatoes, onion and 2 tablespoons of olive oil, season and toss to combine.

  • 3. Heat a large frying pan over high heat. Cook the chorizo until it colours slightly and then tip into the farro mix.

  • 4. Heat the frying pan until its almost smoking and add a little rice bran oil.

  • 5. Season the squid and cook in batches if you crowd the pan, the squid will stew and you won’t pick up any colour for about 1 minute or until just cooked. Add the squid to the farro along with the herbs and leaves, drizzle over the remaining olive oil, toss well and serve.

  • Recipe from The Blue Ducks’ Real Food by Darren Robertson and Mark LaBrooy, available now from Pan Macmillan Australia.

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