Beetroot farro salad
Combining three different sources of plant proteins – farro, edamame and pistachios – as well as the feta, this hearty salad is a great vegetarian post-workout choice.
Each serving provides 541 kcal, 21g protein, 55g carbohydrate (of which 2.2g sugars), 24g fat, 11g fibre.
Ingredients
- 100g/3½oz quick-cook farro
- 100g/3½oz frozen edamame beans
- 50²µ/1¾´Ç³ú kale, tough stalks removed and roughly chopped
- 300g/10½oz cooked beetroot, cut into wedges
- 2 spring onions, trimmed and thinly sliced
- 30g/1oz feta
- 15g/½oz shelled pistachios or toasted walnuts
- sea salt and freshly ground black pepper
For the dressing
- 1 tbsp Dijon mustard
- 2 lemons, juice only
- 2 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
Method
Cook the farro in a saucepan of boiling salted water for about 10 minutes, or according to packet instructions, until al dente. Add the edamame beans to the pan then immediately drain.
Meanwhile, to make the dressing, whisk together the mustard, lemon juice and oil in a large bowl. Season well with salt and pepper.
Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well.
Stir through the beetroot and spring onions. Season with salt and pepper and divide between serving plates. Crumble over the feta and sprinkle over the nuts. Serve immediately.