Farro, lentil and goat's cheese salad with avocado dressing

April 2021

INGREDIENTS

1 cup (200g) farro (from delis and gourmet shops)
1 cup (200g) dried green Puy‐style lentils (from delis and 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 tablespoon 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 

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

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

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

  4. 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.