Green Bean and Farro Salad with Tahini Dress­ing

Dish - Everyday Dish - - Recipes -

The farro can be cooked up to 2 days ahead of serv­ing. I love hav­ing this dress­ing in the fridge as it goes well with most sal­ads.

1 cup farro, rinsed and drained

1 cup frozen edamame beans

1 cup frozen peas

200 grams slim green beans, stem end trimmed

400-gram tin bor­lotti beans, drained and rinsed

2 spring onions, thinly sliced

1 av­o­cado, sliced

Dress­ing

¼ cup each olive oil and veg­etable oil

3 ta­ble­spoons le­mon juice

2 ta­ble­spoons tahini

1 ta­ble­spoon soy sauce

1 ta­ble­spoon sesame oil

½ tea­spoon ground cumin

2 cloves gar­lic, crushed

small hand­ful each mint and pars­ley leaves

sea salt and ground pep­per

Dress­ing: Place all the in­gre­di­ents in a food pro­ces­sor and blend un­til smooth and it turns a lovely green colour.

Cook the farro in plenty of wa­ter un­til just ten­der. Drain and rinse in cold wa­ter then drain well again. Tip into a large bowl and toss with half of the dress­ing.

Blanch the edamame beans, peas and beans separately in a large saucepan of boil­ing salted wa­ter. Lift each batch out with a slot­ted spoon then im­me­di­ately plunge into chilled wa­ter to re­fresh. Drain on kitchen tow­els.

To serve: Add the beans, peas and spring onions to the farro and toss to­gether. Trans­fer to a serv­ing plat­ter and ar­range the av­o­cado on top, serv­ing the re­main­ing dress­ing separately. Serves 8

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