Farro Salad with Peas, Mint, Radish, + Feta

SALAD INGREDIENTS

• 1 cup of farro, rinsed

• 2 cups water

• Olive oil

• 1/2 teaspoon fine grain sea salt

• 1 cup frozen peas (or fresh!)

• Arugula or lettuce of your choice (optional, I also like the salad sans lettuce)

• 2-3 radishes, thinly sliced

• 1-2 teaspoons finely chopped fresno chili

• 1/4 cup fresh mint leaves, chopped

• Sheep’s milk feta or goat cheese, crumbled (as much as you like)

• Zest of a lemon

DRESSING INGREDIENTS

• 2 teaspoons finely chopped shallot (optional)

• 1/2-1 small garlic clove, finely chopped (optional)

• 1/2 teaspoon dijon mustard

• Juice from 1/2 lemon

• 1 tablespoon champagne vinegar

• 2 tablespoons olive oil

• Splash of maple syrup

• 1/2 teaspoon fine grain sea salt

• Black pepper to taste

METHOD

1. In a small pot, combine 1 cup rinsed farro, 2 cups of water, a splash of olive oil, and 1/2 teaspoon sea salt. Mix. Bring to a boil. Lower to a simmer, cover with a lid, and cook for 18-20 minutes or until the farro is tender but still has a chew. Stir in 1 cup peas and cook for another 2 minutes or until peas are warmed through. Strain the farro and peas using a sieve or colander.

2. While the farro cooks, thinly slice 2-3 radishes, finely chop fresno chili to yield 1-2 teaspoons and chop 1/4 cup mint leaves.

3. Prepare the dressing. In a mason jar or bowl, combine 2 teaspoons finely chopped shallot, finely chopped garlic, 1/2 teaspoon dijon mustard, juice from 1/2 lemon, 1 tablespoon champagne vinegar, 2 tablespoons olive oil, a splash of maple syrup, 1/2 teaspoon sea salt, and black pepper. Mix well. Taste and adjust for seasoning.

4. Add arugula/greens (optional) to a large bowl. Add 2 cups of the cooked farro and peas on top along with the radish, fresno, mint, zest from a lemon, and feta/goat cheese.

5. Drizzle some dressing and toss well. Taste and adjust for seasoning (more salt? pepper? lemon?). Enjoy!