Greek farro salad with asparagus, peas, feta and dill
¾ tsp, divided
¾ pound(s), trimmed and cut into 1-in pieces
Frozen baby peas
⅔ cup(s), or fresh peas
1 Tbsp, extra virgin
1 Tbsp, fresh, chopped
Fresh lemon juice
Crumbled feta cheese
2 Tbsp, chopped
- Combine farro, 1/4 teaspoon kosher salt and water in a medium saucepan over high heat; bring to a boil, reduce to a simmer, cover and cook for 13 minutes. Add asparagus and peas; cover, and continue to cook until farro and vegetables are tender, about 7 minutes more.
- Drain any remaining water from pot; let farro cool to room temperature.
- Meanwhile, in a small bowl or cup, whisk together oil, dill, lemon juice, lemon zest, garlic, remaining 1/2 teaspoon salt and pepper; pour dressing over farro mixture and toss to coat. Serve sprinkled with feta cheese and scallions. Yields about 1 heaping cup per serving.