The farro can be cooked up to 2 days ahead of serving. I love having this dressing in the fridge as it goes well with most salads.
Serves: 8
INGREDIENTS
1 cup farro, rinsed and drained
1 cup frozen edamame beans
1 cup frozen peas
200 grams slim green beans, stem end trimmed
400-gram tin borlotti beans, drained and rinsed
2 spring onions, thinly sliced
1 avocado, sliced
Dressing
¼ cup each olive oil and vegetable oil
3 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon soy sauce
1 tablespoon sesame oil
½ teaspoon ground cumin
2 cloves garlic, crushed
small handful each mint and parsley leaves
sea salt and ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth and it turns a lovely green colour.
Cook the farro in plenty of water until just tender. Drain and rinse in cold water then drain well again. Tip into a large bowl
and toss with half of the dressing.
Blanch the edamame beans, peas and beans separately in a large saucepan of boiling salted water. Lift each batch out with a slotted spoon then immediately plunge into chilled water to refresh. Drain on kitchen towels.
To serve: Add the beans, peas and spring onions to the farro and toss together. Transfer to a serving platter and arrange the avocado on top, serving the remaining dressing separately. Serves 8.
Cook’s note: We served the salad with skewers of cherry tomatoes, which were lightly grilled.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.