Summer vegetable and farro salad
¼ tsp(s), for cooking farro
Frozen corn kernels
¾ cup(s), diced
Plain fat free Greek yogurt
¼ cup(s), fresh, chopped
3 tbsp(s), minced
Apple cider vinegar
⅛ tsp(s), freshly ground
2 medium, diced (or about 250ml [1 cup]
- Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.
- Meanwhile, in a medium bowl, combine yogourt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavours to blend. Yields about 250ml (1 cup) per serving.