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

Yield = 6
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1 cup (200g) farro (see note)
  • 1 cup (200g) dried green Puy-style lentils (see note)
  • 1/2 avocado
  • 1/2 cup (140g) natural yoghurt
  • 1/2 cup (120g) sour cream
  • Zest and juice of 1 lemon
  • 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
  • Extra lemon wedges, to serve

Method

  • Step 1 Place the farro in a saucepan of cold water over medium heat. Bring to a simmer, then cook for 15-20 minutes until tender. Drain and rinse under cold water.
  • Step 2 Meanwhile, cook the lentils in a pan of boiling water over medium-high heat for 15 minutes or until tender. Drain and rinse under cold water.
  • Step 3 Place the avocado, yoghurt, sour cream and lemon zest and juice in a food processor and whiz until smooth. Season with a little salt and lots of freshly ground black pepper. Set aside.
  • Step 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.