Farro Salad with Asparagus, Peas and Feta
Posted By Helen Jackson On October 7, 2014 @ 7:59 am In Recipes,Salad Recipes | No Comments
Ingredients
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1 1/2 cups
farro (or bulgur wheat)
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4 tablespoons
extra virgin olive oil
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2 tablespoons
lemon juice
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1 teaspoon
Dijon mustard
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1 bunch
asparagus
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handful of
peas
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4
spring onions, trimmed well and finely sliced
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150g
feta
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1/4 cup
pine nuts, lightly toasted
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Method
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.
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