Blistered Tomato and Farro Salad

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

Cook farro as directed and let cool.

Heat 1 tablespoon olive oil in a large skillet over medium.
Add tomatoes and sear until lightly blistered and softened, about 10 minutes.

Turn off heat, add frozen peas and warm through to defrost.

Meanwhile, whisk olive oil, lemon juice, and 1 tsp. salt in a large bowl.

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.

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Blistered Tomato and Farro Salad