Pea, farro and avocado salad with mint

Pea, farro and avocado salad with mint

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This is a full-flavoured salad to serve alongside lamb chops, chicken or pan-fried haloumi, or just on its own with crumbled feta cheese on top. Farro has a pleasant, nutty flavour, but the cooking time varies depending on the type of farro. We prefer to use semi-pearled, which cooks in about 25 minutes. You can also make the salad without grains, but then a bit less dressing is required.

Ingredients

Quantity Ingredient
200g cooked farro or burghul, (about 70 g uncooked)
200g small green peas
100g baby english spinach, rinsed
2 ripe avocados, diced
a small handful fresh mint leaves, chopped

Dressing

Quantity Ingredient
1 shallot, peeled and thinly sliced
2 teaspoons lemon zest, finely grated
3 tablespoons fresh lemon juice
1 teaspoon honey
sea salt and freshly ground black pepper
4-5 tablespoons good olive oil

Method

  1. Cook the farro or burghul until tender, then drain well and set aside in a salad bowl. Cook the peas in lightly salted boiling water for 2-4 minutes. Rinse them in cold water in a colander, then drain well and set aside.
  2. Combine all the ingredients for the dressing. Pour the dressing over the grains in the bowl and stir gently. Add the peas, spinach leaves, diced avocado and half of the mint. Fold gently to combine, then garnish with the rest of the mint. Let the flavours develop for 30 minutes or so before serving.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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