This vibrant and fresh Farro and Fresh Greens Salad is perfect for the warmer seasons. You can substitute any of the vegetables for whatever you have in the fridge. The dill chèvre adds a beautiful creaminess and flavour.
Serves 4 people
200g Peas, removed from their pods
2 Bunches of Asparagus
150g Meredith Dairy Fresh Goat Cheese with Dill
1 Bunch of Fresh Dill
1 Bunch of Chives
1 Head of Fennel, finely sliced
Salt & Pepper
Break the woody ends of the asparagus and cut into 2cm long pieces and remove the peas from their pods.
Rinse the farro, before placing in a saucepan with 500ml of salted water. Bring to a boil, then cover and simmer on low heat for 15 – 20 minutes. Add the asparagus and peas two minutes before it is cooked.
Once farro and vegetables are cooked, strain out the remaining water and leave in a bowl to cool to room temperature.
Then mix with a handful of chopped dill, chives, crumbled dill chevre, and fennel. Drizzle olive oil and squeeze a lemon over top, and season with salt and pepper.