FARRO, LENTIL + GOAT'S CHEESE SALAD WITH AVOCADO DRESSING

FARRO, LENTIL + GOAT'S CHEESE SALAD WITH AVOCADO DRESSING
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INGREDIENTS /

1 cup (200g) farro (from delis and gourmet shops)*
1 cup (200g) dried green Puy-style lentils (from delis + gourmet shops)
1/2 avocado
1/2 cup (140g) natural yoghurt
1/2 cup (120g) sour cream
Finely grated zest and juice of 1 lemon, plus wedges to serve
1 tbsp extra virgin olive oil
1 1/4 cups (100g) flaked almonds, toasted
Handful wild rocket leaves
300g goat's cheese, crumbled
1 bunch chives, chopped

METHOD /

Place the farro in a saucepan of cold water over medium heat. Bring to a simmer, then cook for 15-20 minutes until tender. Drain and rinse under cold water.

Meanwhile, cook the lentils in a pan of boiling water over medium-high heat for 15 minutes or until tender. Drain and rinse under cold water.

Place the avocado, yoghurt, sour cream and lemon zest and juice in a food processor and whiz until smooth. Season with a little salt and lots of freshly ground black pepper. Set aside.

Place the farro, lentils and oil in a bowl, then season and toss to combine. Transfer to a serving dish, scatter over the almonds, rocket, goat’s cheese and chives, then lightly toss to combine. Serve with the avocado dressing and lemon wedges.



NOTES /

You can substitute the farro in this recipe with pearl barley if you can't get your hands on farro.