1 cup (200g) farro (from delis and gourmet shops)*
1 cup (200g) dried green Puy-style lentils (from delis + gourmet shops)
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
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.
You can substitute the farro in this recipe with pearl barley if you can't get your hands on farro.