Serves 6-8


2 cups pearled farro
1 teaspoon salt, plus more for seasoning
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder (such as Madras)
2 teaspoons yellow mustard seeds
3/4 teaspoons ground cardamom
3/4 teaspoons ground coriander
small carrots, peeled, cut into ½ cm dice
Freshly ground black pepper
1/4 cup apple cider vinegar
1 thinly sliced red onion (about 1/2 large onion)
1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 1/2 cup)
3 cups shredded cooked chicken
2 cups baby rocket
2 cups (packed) coriander leaves with tender stems plus more for garnish
2 tablespoons extra-virgin olive oil


Place spelt and 1 tsp. salt in a medium pot. Add water to cover by 4cm. Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour. Drain; place in a large bowl.

Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and ground coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2–3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 4–5 minutes.

Add vinegar and stir until evaporated, 1–2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1–2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool.

Add chicken, rocket, 2 cups fresh coriander, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with remaining coriander.


Image + recipe credit: Bon Appetit