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  • New Zealand Woman’s Weekly

    TAKE five

    Jan 10, 2021 4 minutes

    MONDAY

    Mediterranean beef & farro salad

    PREP + COOK TIME 50 MINS SERVES 4

    ½ cup (100g) farro
    1¼ cups (310ml) water
    ¼ cup (60ml) red wine vinegar
    2 garlic cloves, crushed
    ¼ cup loosely packed fresh marjoram leaves, coarsely chopped
    ¼ cup (60ml) extra virgin olive oil
    900g rump steaks
    280g artichoke hearts in oil, drained, quartered
    40g green olives, pitted, halved
    250g small heirloom tomatoes, sliced
    ½ cup (120g) roasted capsicum, torn into thick strips
    1 cup (250g) canned cannellini beans, rinsed
    60g baby spinach leaves

    ALMOND & CAPSICUM PESTO

    ½ cup (120g) roasted capsicum
    80g almonds, roasted
    ½ cup (40g) grated Parmesan
    1 garlic clove, crushed
    2 tbsp extra virgin olive oil
    2 tsp red wine vinegar

    Combine farro and the water in a small

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