Pea & farro salad

Pea & farro salad

By
From
Taqueria
Serves
6
Photographer
Chris Middleton

Farro is a very healthy grain and just as versatile as rice. Be patient as it takes a while to cook well. A pinch of bicarbonate of soda helps to soften the grains. This salad is great served with white meat and seafood.

Ingredients

Quantity Ingredient
500g farro, rinsed, (see Latin Larder)
465g frozen or fresh peas
2 celery stalks
1/2 red onion
2 jalapeños, deseeded and finely chopped
2 large handfuls mint leaves, roughly chopped
1 large handful oregano leaves, roughly chopped
200ml Latin vinaigrette
100g hard goat’s cheese, crumbled or grated

Method

  1. Bring a large saucepan of water to the boil. Season with salt. Cook the farro for 18–20 minutes, until tender. Drain and rinse. Set aside.
  2. Blanch the peas in a saucepan of boiling salted water. Drain. Refresh in a bowl of iced water.
  3. Finely chop the celery and onion.
  4. Combine the farro, peas, celery, onion, jalapeño and herbs in a large bowl. Add the dressing and toss to combine. Season with salt and pepper.
  5. Transfer to a large serving bowl and top with the goat’s cheese.
Tags:
Mexican
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