I’ve used nutty, chewy farro in this salad but it works well with most grains. Yellow beans are also delicious if available.
¾ cup farro, rinsed and drained
100 grams each snow peas and sugar snap peas, stem end trimmed
200 grams slim green beans, stem end trimmed
½ cup roasted almonds, roughly chopped
small handful basil
3 tablespoons olive oil
1 tablespoon each white wine vinegar and whole grain mustard
1 teaspoon runny honey
1 clove garlic, crushed
½ teaspoon dried tarragon
sea salt and ground pepper
Cook the farro according to the packet instructions. Drain well then place in a large bowl.
Bring a medium saucepan of water to the boil and season well with salt.
Blanch the snow peas and sugar snaps for 1 minute, then lift out with a slotted spoon and refresh in a bowl of ice water. Add the beans and cook for 2 minutes. Drain and refresh in the iced water. Lift everything out and pat dry on a clean tea towel.
Dressing: Whisk the oil, vinegar, mustard, honey, garlic and tarragon together in a large bowl and season well.
Add the farro, vegetables, almonds and basil to the dressing and toss everything together.
To serve: Transfer to a serving plate and sprinkle with a little sea salt.