Farro & green lentils with cherry tomatoes & marinated feta
Serves 6 (as a main) Cost per serve $3.20 Hands-onands-on time 20 min Cookingooking time 40 min
vegetarian diabetes friendly 1 cup small green lentils 1 cup farro ¼ cup lemon juice 3 garlic cloves, , crushed ½ cup extra-virgin olive oil Sea salt flakes and freshly
ground pepper 400g ripe cherry tomatoes,
halved 1 small red onion, finely diced 1 large handful mixed herbs (parsley, thyme, chives), chopped ¾ cup crumbled marinated
soft feta 1 Bring a large pot of lightly salted water to the boil. Add the lentils; simmer for 20 minutes. Rinse the farro and add to the pan. Simmer for 20 minutes, or until the farro and lentils are tender. Drain well. 2 Meanwhile, whisk together the lemon juice, garlic and oil, and add salt and pepper to taste. Place the cherry tomatoes in a large bowl. 3 Tip lentils and farro into bowl with tomatoes. Pour over the dressing with onion and herbs, and gently toss. Pile on a large serving dish. Spoon feta over the top; garnish with extra herbs.