This salad uses tendrils of young pea plants along with the peas to go with farro, a wheat-based grain.

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Ingredients

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Directions

Instructions Checklist
  • Cook farro, according to package directions and let cool to room temperature. Transfer to a large bowl.

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  • 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.

  • 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.

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