I wanted to make this salad using as many Chilean products as I had. I looked in my pantry and found Rica-Rica olive oil, a syrup I bought in Northern Chile, mote (wheat berries), and merquén (Chilean chili powder), and I was just lucky to find frozen Langostino tails at Costco. They are not as good as fresh, but being this far away, I welcome them with open arms.
The salad was delicious, refreshing, and with a nice texture.
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- 2 cups cooked “mote” or wheat berries, farro, or similar
- 1 cup langostinos tails, defrosted and pat dry
- 1 cup cooked chickpeas, I use canned
- 1 small carrot, sliced
- 5 radishes, chopped
- 4 tablespoons of chopped parsley
- oil, merquén (chili powder), salt, pepper, honey, lemon juice
- In a small skillet over medium heat, heat one tablespoon of oil and one teaspoon of chili powder. Rinse the cooked chickpeas and add them. Cook, occasionally stirring, for 5-8 minutes until golden. Add salt and stir.
- Make the dressing. In a jar, put a finger of olive oil, one finger of lemon juice, and one teaspoon of honey, salt, and pepper. Close the jar and shake well for 20 seconds. Taste and adjust the seasoning.
- In a bowl, mix the mote (farro) with carrots, radishes, and parsley. Season with the dressing, and add the prawns and chickpeas before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stove
- Cuisine: Chilean
Keywords: Langostino tails salad with farro