|2 servings||calories per servings 461||protein serving 20 g||carbs per serving 80 g||total fat per serving 5 g|
Sweet peas are tossed with earthy, chewy farro and creamy yogurt for a wonderful spring salad. Fresh mint, lemon and garlic contribute brightness and depth to the mix.
|Nutrition Facts||/ Per Serving|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||13 g|
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...