Photo of Farro salad with prawns by WW

Farro salad with prawns

3 - 7
PersonalPoints™ per serving
Total Time
1 hr
10 min
50 min



¾ cup(s), (150g)

Fresh bay leaf

1 whole

Sea salt

½ tsp


250 g, cherry variety

Olive oil

1½ tbs


2 clove(s), finely chopped

Green prawns

12 individual, (156g) peeled, tails intact

Red wine vinegar

1 tbs


1 bunch(es), leaves halved


1 medium, cut into spirals

Fresh mint

1 cup(s), leaves

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced.
  2. Place farro, bay leaf, sea salt and 3 cups (750ml) water in a medium saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, covered, for 40–45 minutes, or until farro is tender and liquid has evaporated (add small amounts of water until farro is tender if necessary). Discard bay leaf. Set aside to cool.
  3. Meanwhile, place tomatoes on a baking tray. Lightly spray with oil and bake for 10–15 minutes or until tender and lightly charred.
  4. Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 30 seconds or until fragrant. Add prawns and cook, gently tossing, for 2–3 minutes or until just cooked through.
  5. Whisk remaining oil and vinegar in a large bowl. Add farro, radicchio, zucchini and mint and gently toss to combine. Top salad with tomatoes and prawns.


TIPS: • Farro is a type of wheat and has a soft, rice-like texture when cooked. Try it as a substitute for brown rice. • Add it: ½ cup (120g) reduced-fat fresh ricotta cheese (crumbled) sprinkled to serve. • Swap it: Radicchio for mixed salad leaves.