Jun, 16, 2019
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2 cups cooked farro (1 cup uncooked)
1 tbsp olive oil
1 punnet of cherry tomatoes
¾ cup frozen peas
4 tbsp extra-virgin olive oil
1 lemon, juiced and grated zest
1 bag of wild arugula
3 tbsp chopped fresh dill
½ cup crumbled feta
salt & freshly ground black pepper
1
Cook farro as directed and let cool.
2
Heat 1 tablespoon olive oil in a large skillet over medium.
Add tomatoes and sear until lightly blistered and softened, about 10 minutes.
3
Turn off heat, add frozen peas and warm through to defrost.
4
Meanwhile, whisk olive oil, lemon juice, and 1 tsp. salt in a large bowl.
5
Add arugula, farro, feta, dill and lemon zest; toss well to combine (arugula will wilt slightly when dressed).
Gently fold in roasted tomatoes and peas.
Adjust seasoning as required.
Ingredients
2 cups cooked farro (1 cup uncooked)
1 tbsp olive oil
1 punnet of cherry tomatoes
¾ cup frozen peas
4 tbsp extra-virgin olive oil
1 lemon, juiced and grated zest
1 bag of wild arugula
3 tbsp chopped fresh dill
½ cup crumbled feta
salt & freshly ground black pepper