Ingredients
- 1 cup farro or quinoa
- 2-3 cups fresh or frozen peas
- ½ cup crumbly feta
- 6 slices bacon cooked crispy and crumbled (optional)
- ½ c freshly chopped basil and cilantro
- ½ cup almonds (raw or dry roasted), pulsed in a food processor until crushed
- Zest from 1 lemon
- Fresh baby spinach or mesculin
- For the dressing
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- ¼ teaspoon sea salt
- 3-4 Tablespoons runny honey
- Shake or whisk together, adjust seasoning.
ZESTY SPRING SALAD
Method
- Cook farro or quinoa according to packet instructions
- If possible, do this the night before to chill and help it separate when in the salad
- Very lightly blanch the peas in hot water and refresh under cold water
- Toss the dressing and remaining salad ingredients together, adjust seasoning
- Serve as a starter or as part of a main meal
- Enjoy
Comments
You can get creative and add any green seasonal vegetables such as lightly blanched broccoli, green beans or shelled broad beans (handy to use frozen product, just defrost then shell), green soy beans (buy them frozen and shelled if unavailable), snow pea pods, what ever takes your fancy.
Thanks to Janefield Paeonies and Hydroponics for providing the greens used in the demonstration.
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