BEETROOT FARRO SALAD

BEETROOT FARRO SALAD

Not many people cook with farro but it’s a brilliant flavour vehicle, like quinoa and freekeh. In this beetroot salad I'm combining three different sources of plant proteins – farro, edamame and pistachios – as well as the feta, this hearty salad is a great vegetarian post-workout choice.

INGREDIENTS

SERVES: 2

100g quick-cook farro

100g frozen edamame beans

1 tbsp Dijon mustard

Juice of 2 lemons

2 tbsp extra-virgin olive oil

50g kale, tough stalks removed, roughly chopped

300g cooked beetroot, cut into wedges

2 spring onions, trimmed and thinly sliced

30g feta cheese

15g nibbed pistachios or toasted walnuts (or use regular pistachio kernels)

Sea salt and freshly ground black pepper

METHOD

1: Cook the farro in boiling salted water according to the packet instructions for about 10 minutes, until al dente (tender but still with a little bite). When the farro is cooked, add the edamame beans to the pan then immediately drain well.

2: Meanwhile, for the dressing, in a large bowl, whisk together the mustard, lemon juice and extra-virgin olive oil. Season well with salt and pepper.

3: Add the kale to the bowl and massage it into the dressing, using your hands to soften it a little. Add the hot farro and edamame and mix well.

4: Stir through the beetroot and spring onions. Season with salt and pepper to taste, and divide between serving plates. Crumble over the feta and sprinkle the nuts over the salad to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 2

100g quick-cook farro

100g frozen edamame beans

1 tbsp Dijon mustard

Juice of 2 lemons

2 tbsp extra-virgin olive oil

50g kale, tough stalks removed, roughly chopped

300g cooked beetroot, cut into wedges

2 spring onions, trimmed and thinly sliced

30g feta cheese

15g nibbed pistachios or toasted walnuts (or use regular pistachio kernels)

Sea salt and freshly ground black pepper

METHOD

1: Cook the farro in boiling salted water according to the packet instructions for about 10 minutes, until al dente (tender but still with a little bite). When the farro is cooked, add the edamame beans to the pan then immediately drain well.

2: Meanwhile, for the dressing, in a large bowl, whisk together the mustard, lemon juice and extra-virgin olive oil. Season well with salt and pepper.

3: Add the kale to the bowl and massage it into the dressing, using your hands to soften it a little. Add the hot farro and edamame and mix well.

4: Stir through the beetroot and spring onions. Season with salt and pepper to taste, and divide between serving plates. Crumble over the feta and sprinkle the nuts over the salad to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT AND GET FIT (2019)

Combining nutritious recipes with tips and plans for keeping fit, this book is perfect if you are looking to shed the pounds and stay on track.

Buy Book