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

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.

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.

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.

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.