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About the Dish

  • Farro


  • English Peas

    English Peas

  • Shallot


  • Lemon


  • Greek Yogurt

    Greek Yogurt

  • Cucumber



In a small saucepan with a lid combine farro, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place over high heat, and bring to a boil. Cover, reduce heat to low, and cook until farro is tender and all liquid has been absorbed, about 20 minutes. Spread out farro on a baking pan to cool.
While farro is cooking prepare your mise en place: Peel and dice shallot. Peel and mince garlic. Halve cucumber lengthwise, and thinly slice. Pick and roughly chop mint leaves. Zest, halve and juice lemon.
Fill a small saucepan half full with about 3 cups water. Stir in 1 teaspoon kosher salt, and place saucepan over high heat. In a mixing bowl, combine about 2 cups ice with 2 cups water, and stir in 1/4 teaspoon kosher salt. When water comes to a boil add peas and cook until water returns to a boil, then add shallot and garlic. Boil 30 seconds. Drain vegetables in a fine mesh strainer, submerge in ice water and set aside.
In a separate mixing bowl combine lemon zest and juice, yogurt, olive oil and black pepper. Mix thoroughly to combine. Add cucumber, mint and cooled farro, and mix well. Drain peas, garlic and shallot mixture thoroughly, and add to farro mixture. Stir to fully combine. Taste and adjust seasoning with kosher salt and black pepper.
Divide salad between 2 plates. Enjoy!