Jun, 16, 2019  |   | 
CategoryDifficultyBeginner
Prep Time15 minsCook Time10 minsTotal Time25 mins
 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

Directions

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.

Blistered Tomato and Farro Salad
IngredientsDirections