Green Bean and Pea Salad with Farro and Roasted Almonds (v)

I’ve used nutty, chewy farro in this salad, but it works well with most grains. Yellow beans are also delicious if available.

¾ cup farro, rinsed and drained

100 grams each snow peas and sugar snap peas, stem end trimmed

200 grams slim green beans, stem end trimmed

½ cup roasted almonds, roughly chopped

small handful basil DRESSING 3 tablespoons olive oil

1 tablespoon each white wine vinegar and whole grain mustard

1 teaspoon runny honey 1 clove garlic, crushed ½ teaspoon dried tarragon sea salt and ground pepper

Cook the farro according to the packet instructions. Drain well then place in a large bowl.

Bring a medium saucepan of water to the boil and season well with salt.

Blanch the snow peas and sugar snaps for 1 minute, then lift out with a slotted spoon and refresh in a bowl of iced water. Add the beans and cook for 2 minutes. Drain and refresh in the iced water. Lift everything out and pat dry on a clean tea towel.

DRESSING: Whisk the oil, vinegar, mustard, honey, garlic and tarragon together in a large bowl and season well. Add the farro, vegetables, almonds and basil to the dressing and toss together.

TO SERVE: Transfer to a serving plate and sprinkle with a little sea salt.

Cook’s note: I used a tasty Boerewors sausage, from South Africa. With a bit of notice, your butcher will generally make a long coil of your favourite sausage for you. Pork and fennel seed would also be delicious.