Pea, radish & farro salad

Pea, radish & farro salad

10 mins
Cooking time
35 mins
Deidre Rooney

Light and summery, this salad is well behaved enough to make in advance.

From the grocer


Quantity Ingredient
250g farro
a dash dijon mustard
1/2 teaspoon caster sugar
75ml extra-virgin olive oil
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
1/2 lemon, juiced
150g peas
150g french breakfast radishes
1/2 red onion, very finely sliced
8 mint sprigs, leaves torn

From the baker

Quantity Ingredient
seeded rolls, to serve (optional)


  1. Put the farro into a saucepan and add enough water to come about 3 cm above the level of the grains. Bring to the boil, reduce the heat and simmer for 20–30 minutes, or until the grains are tender but retain a little bite. Try not to stir the farro while it’s cooking, as you don’t want to release the starch. The liquid will be absorbed but if the farro gets too dry add a little more water.
  2. Once the farro is done, drain off any remaining liquid. Mix together the lemon juice, mustard, sugar, olive oil and salt and pepper and pour over the farro. Gently fork the dressing through and leave to cool.
  3. Cook the peas in lightly salted boiling water until just tender. Drain. Trim the radishes and slice them wafer-thin lengthways so that you are left with little tear-shaped slices.
  4. When the farro has cooled, gently toss through the peas, radishes, onion and mint. Season really well as farro is starchy. It also soaks up dressing so you may need to add more olive oil or lemon juice for the texture as much as for the taste. If you add more dressing, adjust the seasoning again. Serve with seeded rolls (if desired).
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