I’ve used nutty, chewy farro in this salad but it works well with most grains. Yellow beans are also delicious if available.
Serves: 4-6
INGREDIENTS
¾ cup farro, rinsed and drained
100 grams each snow peas and sugar snap peas, stem end trimmed
200 grams slim green beans, stem end trimmed
½ cup roasted almonds, roughly chopped
small handful basil
Dressing:
3 tablespoons olive oil
1 tablespoon each white wine vinegar and whole grain mustard
1 teaspoon runny honey
1 clove garlic, crushed
½ teaspoon dried tarragon
sea salt and ground pepper
METHOD
Cook the farro according to the packet instructions. Drain well then place in a large bowl.
Bring a medium saucepan of water to the boil and season well with salt.
Blanch the snow peas and sugar snaps for 1 minute, then lift out with a slotted spoon and refresh in a bowl of ice water. Add the beans and cook for 2 minutes. Drain and refresh in the iced water. Lift everything out and pat dry on a clean tea towel.
Dressing: Whisk the oil, vinegar, mustard, honey, garlic and tarragon together in a large bowl and season well.
Add the farro, vegetables, almonds and basil to the dressing and toss everything together.
To serve: Transfer to a serving plate and sprinkle with a little sea salt.
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.