The farro can be cooked up to 2 days ahead of serving. I love having this dressing in the fridge as it goes well with most salads.
Serves: 8
INGREDIENTS
1 cup farro, rinsed and drained
1 cup frozen edamame beans
1 cup frozen peas
200 grams slim green beans, stem end trimmed
400-gram tin borlotti beans, drained and rinsed
2 spring onions, thinly sliced
1 avocado, sliced
Dressing
¼ cup each olive oil and vegetable oil
3 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon soy sauce
1 tablespoon sesame oil
½ teaspoon ground cumin
2 cloves garlic, crushed
small handful each mint and parsley leaves
sea salt and ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth and it turns a lovely green colour.
Cook the farro in plenty of water until just tender. Drain and rinse in cold water then drain well again. Tip into a large bowl
and toss with half of the dressing.
Blanch the edamame beans, peas and beans separately in a large saucepan of boiling salted water. Lift each batch out with a slotted spoon then immediately plunge into chilled water to refresh. Drain on kitchen towels.
To serve: Add the beans, peas and spring onions to the farro and toss together. Transfer to a serving platter and arrange the avocado on top, serving the remaining dressing separately. Serves 8.
Cook’s note: We served the salad with skewers of cherry tomatoes, which were lightly grilled.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.