Farro, chestnut & brussels sprout slaw

Farro, chestnut & brussels sprout slaw

Nordic Light
10 mins
Cooking time
30 mins
Simon Bajada

This makes either a lovely light meal on its own or a great accompaniment to other dishes. The chestnuts and farro have an earthiness about them that complements each other, while a sharp feta and yoghurt dressing balances this nicely.

You can serve this slaw straight after making, though I prefer it after a few hours once the sprouts have broken down a little and tenderised – or better still, the following day after being covered in plastic wrap and stored in the refrigerator.


Quantity Ingredient
345g farro, rinsed
1 tablespoon olive oil
2 tablespoons apple-cider vinegar
2 teaspoons salt
300g brussels sprouts
250g chestnuts
185ml Feta cream yoghurt dressing
2 tablespoons dried cranberries or goji berries

Beetroot crispbread

Quantity Ingredient
1 1/2 teaspoons dried instant yeast
1/2 teaspoon crushed fennel seeds
125ml milk
100-125g fresh beetroot, peeled and finely grated
125g rye flour
300g plain flour
4 tablespoons sesame seeds
4 teaspoons sea salt flakes


  1. To make the crispbread, add the yeast, fennel seeds and milk to a large bowl and mix together. Stir in the grated beetroot, then gradually sift over the flours, stirring everything together to form a firm, slightly sticky dough (you may need to add a little extra flour depending on the moisture content of the beetroot). Add a pinch of salt and mix together, then use your hands to shape the dough into a ball. Cover with a clean tea towel and leave to rest for 20 minutes. Preheat the oven to 160°C.
  2. Once the dough has rested, divide it into two even-sized pieces. Roll one of the pieces out on a clean, floured work surface into a 45 cm x 35 cm rectangle, then cut it in half. Lay one of the halves between sheets of baking paper and roll it out to the same size. Repeat with the remaining dough pieces. Prick the dough sheets with a fork or roll with a kruskavel and sprinkle over the sesame seeds and sea salt flakes. Slide the rolled-out dough sheets onto baking trays and bake in the oven for about 25 minutes, or until the edges curl up and the middle of the crispbread sheets rise off the tray – there is a small window between them being dry and cooked and turning brown, so keep an eye on them. Turn off the oven and leave the crispbreads inside with the door slightly ajar for at least 2 hours. (The crispbread will keep wrapped in baking paper in a cool, dry place for up to 2 months.)
  3. Meanwhile, add the rinsed farro grains to a saucepan together with a pinch of salt, pour over 1 litre 5 of water and bring to the boil over a high heat. Reduce the heat to low, cover with a lid and simmer for 25–30 minutes, until the farro grains are softened but still chewy. Drain off any liquid still remaining (you can save this and add it to the dressing for extra flavour), drizzle the olive oil over the farro and gently fluff up the grains with a fork.
  4. Add the vinegar and salt to a large bowl together with 1 litre of water. Shave the brussels sprouts into the water by gripping the stem end of each sprout with your fingers and using a mandoline to slice them as thinly as possible. Set aside.
  5. Meanwhile, roast the chestnuts. Preheat the oven to 200°C. Make an x-shaped incision in the side of each chestnut with a serrated knife and place them on a baking tray or in a roasting tin. Roast for about 30 minutes, or until the skins crack open exposing the insides. Leave the chestnuts to cool before peeling off the skins and cutting the kernels into thin slices.
  6. To assemble the salad, drain the liquid from the sprouts, pour over the dressing and toss to combine. Stir through the sliced chestnuts and berries and serve immediately, or transfer to the refrigerator and keep for up to 2 days to allow the flavours to develop. Serve with beetroot crispbread.
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