Toasted Faro and Chilled Prawns Salad

For the Faro:

faro                                                   3 cups

chicken stock                                    5 cups

butter                                                ¼ cup

salt                                                    1 tablespoon

In a sauce pot bring the chicken stock, butter and salt to a boil.

Add the faro and cook until tender. Drain and let cool down at room temperature.

For the Prawn Salad:

prawns                                                      8 each

fennel                                                      ¼ bulb

lemon                                                       2 each

cilantro  chopped                                     1 tablespoon

sweet peppers                                         ¼ cup

Poach the prawns cut in half in boiling water with 1 lemon cut in half and ½ tablespoon of salt for 1 minute. Drain and let cool down in the refrigerator.

Thinly slice the fennel and combine with the peppers. Add the chopped cilantro and the prawns before serving.

For the Dressing:

espelette pepper                      ¼ teaspoon

extra virgin olive oil                  ½ cup

dijon mustard                            1 teaspoon

white verjus                              2 tablespoons

salt/ pepper                              to taste

Combine all the ingredients and whisk until emulsified.

Before serving add the chopped cilantro, prawns and peppers and place the faro.