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Farro, Pea Shoot, and Goat Cheese Salad

  • Servings: 6
Farro, Pea Shoot, and Goat Cheese Salad

Photography: Raymond Hom

Source: Whole Living, May 2011


  • 1 cup farro
  • 1 cup fresh shelled peas (from 1 lb peas in pods)
  • 2 ounces pea shoots, torn into bite-size pieces
  • 1/3 cup small fresh mint leaves
  • 1/3 cup almonds, toasted and chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon plus 1 tsp fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 ounce goat cheese, crumbled


  1. Cook farro according to package directions and let cool to room temperature. Transfer to a large bowl.

  2. As farro cooks, bring a small pot of salted water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water.

  3. Add peas, pea shoots, mint, almonds, and lemon zest to farro. Toss with lemon juice and olive oil. Season with salt and pepper. Top with goat cheese.

Reviews (1)

  • MariJon 6 Apr, 2012

    This is a wonderful recipe........fresh, crunchy, interesting mix of flavors. The toasted almonds really do the trick. Thank you!.

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