- 1 1/2 cups farro (or bulgur wheat)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 bunch asparagus
- handful of peas
- 4 spring onions, trimmed well and finely sliced
- 150g feta
- 1/4 cup pine nuts, lightly toasted
Soak the farro or bulgur wheat in a bowl of cold water for 15 minutes and then drain. Place the farro into a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until just tender, drain well (the farro should still have texture so be careful not to overcook it).
Transfer the farro to a salad bowl or platter and toss with olive oil and lemon juice, season with salt and pepper.
While the farro is cooking, bring a saucepan of water to the boil and cook the asparagus for 5 minutes or until just tender, add the peas for the last minute of cooking. Drain well and then roughly chop the spears.
Gently toss the farro with the asparagus, peas, spring onions, feta and pine nuts.
Serve alongside chicken, lamb or beef or on its own.