This summery taco recipe takes a little bit of preparation, but the results are worth it. It’s a great one to whip up at home on a warm summer’s night, after a long day at the beach. The recipe below is vegetarian and suitably filling, but if you want some protein just add grilled chicken.

Alternatively if you can pop into Sebastian’s Food & Wine and have head chef Colin Wilson make it for you. Sitting right next to Hampton Station, Sebastian’s is a great place to refuel before or after a dip at the beach.

Spiced Farro Tacos


4–6 tortillas
3 red capsicum, roasted peeled and de-seeded
50ml lime juice
1 tbls Dijon mustard
1 long red chilli
3 garlic cloves
500ml olive oil
3 Roma tomatoes (2 diced)
¼ brown onion
60g hazelnuts
1 tbls thyme leaves
2 tbls red wine vinegar
¼ cup peanut oil
½ cup water
200g farro (soaked overnight)
¼ Spanish onion
200g frozen corn (charred in dry pan)
1 cup picked coriander
Tabasco sauce
salt and pepper


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  1. For the spiced farro, combine one roast capsicum, Dijon mustard, chilli and one garlic clove in a blender, slowly adding olive oil to emulsify. Finish with salt, pepper and Tabasco sauce to taste. Combine with farro and leave in refrigerator overnight.

  2. For the hazelnut dressing, roast one tomato, brown onion, two garlic cloves, 60g hazelnuts, chopped thyme in a tray in a high-temperature oven until everything is charred and soft. Pour all tray ingredients into a blender with vinegar then blend, slowly adding peanut oil until the mix is quite thick and spreadable. Adjust consistency with water. Season to taste.

  3. To assemble, spread tortillas with a good thick layer of the hazelnut mix. On one half of the tortilla, spread a half centimetre thick layer of the farro, topped with a salsa made from the charred corn, Spanish onion and diced tomatoes. Then pile on the rest of the fillings – sliced roasted capsicum, avocado, coriander and a bit more farro. Add pan-seared chicken or fish if you like.

  4. Fold over tortilla and warm in the oven or grill.

  5. Remove the tortilla from the heat, add a bit of lettuce, cucumber and drizzle over some of the farro dressing.

  6. Enjoy!