This recipe was first published in Taste magazine.
Follow Taste on Facebook and Instagram.
Ingredients
Method
1.Preheat oven to 200°C. Place farro in a saucepan, cover with salted water and bring to a steady simmer. Leave to cook quietly for about 10 minutes until the farro is tender (take care not to let it get too soft). Drain and set aside to cool a little.
2.Meanwhile, nip the ends off the Brussels sprouts and halve. Add to a roasting dish, drizzle a little olive oil over the top and shake the pan to coat the sprouts on all sides. Season well with salt and pepper and roast for about 20 minutes, until the sprouts are tender and have coloured a little, but still have a bit of crunch.
3.As the sprouts are cooking, gently fry the prosciutto in a dash of olive oil on medium heat and let it render down until the pieces are crisp and aromatic.
4.Roughly chop the prosciutto and add to the drained farro. Fold in the roasted sprouts. Taste and season accordingly (you probably won’t need too much salt because of the cured meat) then add the zest from the lemon and a squeeze of juice. Dress with a little olive oil and serve immediately.