Farro Salad with Green Vegetables & Lemon Vinaigrette

Serves 6, as a starter

Ingredients:

½ lb fine haricot vert green beans, topped and tailed and cut in half

½ lb asparagus, cut into 1 ½ inch pieces

½ lb snow peas, topped and tailed and cut in half on the diagonal

1 cup farro, uncooked

4 Tablespoons finely diced shallots

4 Tablespoons fresh lemon juice

1 Tablespoon finely grated lemon zest

2 teaspoons Dijon mustard

4 Tablespoons extra virgin olive oil

½ cup fresh chopped basil leaves

¼ cup fresh chopped flat leaf parsley

2 ripe avocados, diced just before serving

Method:

Cook farro in boiling water until tender, about 20 minutes.

Drain and rinse in cold water to cool.

Cook asparagus, snow peas and green bean pieces in boiling salted water until tender but crisp….about 2-3 minutes.

Drain and rinse in cold water to cool.

Make vinaigrette by combining shallots, lemon juice, lemon zest and mustard. 

Whisk in olive oil.

When ready to serve, combine vinaigrette, vegetables and farro.

Toss in basil and parsley.

Season with salt and pepper to taste.

Top with diced avocado.