Pea, farro and avocado salad with mint

By: Anna Bergenström, Fanny Bergenström
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

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.
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

Pea, farro and avocado salad with mint

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