Farro, Herb, Asparagus and Date Salad (v)

Farro has a great nutty flavour and chewy texture. This hearty salad is great on its own or as an accompaniment to any main.

300 grams farro

250 grams asparagus, woody ends snapped off

5 fresh dates, pitted, roughly chopped

70 grams almonds, roasted, roughly chopped

½ small red onion, finely diced ¼ cup chopped fresh parsley 1 clove garlic, crushed zest and juice of 1 lemon 2 tablespoons olive oil salt and cracked pepper

Bring a pot of salted water to the boil. Add the farro and cook for 15-20 minutes until it is cooked through but still has a nice chewy texture. Drain, rinse under cold water and drain again. Bring a second pot of water to the boil. Lay the asparagus in a steamer basket over the pot and steam for 2 minutes, or until tender but not soft. Plunge into cold water until cool then drain. Slice the steamed asparagus into 3mm-wide disks.

Place the farro, asparagus and all the remaining ingredients in a large bowl and toss to combine. Season with salt and cracked pepper. SERVES 6