Farro, pea and lettuce salad with charred lemon dressing

I often dress the grains with a little of the dressing while they’re still warm as this lets the flavours mellow slightly as it cools, and then I toss the fresh ingredients and a bit more of the dressing through at the end so they stay nice and crunchy and bright in colour.

15 minutes prep.

30 minutes cooking

Serves 6

Ingredients

  • 300 gm farro
  • 200 gm podded peas or frozen peas
  • 200 gm sugar snap peas, trimmed
  • 2 baby cos, outer leaves removed and coarsely torn, hearts cut into quarters
  • ¾ cup each coarsely torn flat-leaf parsley and mint
  • 3 spring onions, thinly sliced
Charred lemon dressing
  • 1 small lemon, ends trimmed, quartered
  • 90 ml extra-virgin olive oil
  • 1 tablespoon Sherry vinegar, or to taste
  • ½ garlic clove
  • Pinch of sugar

Method

  1. To make the roast lemon dressing, preheat a barbecue or char-grill to medium-high heat.
  2. Char-grill the lemon quarters, turning occasionally for 6-8 minutes until tender and lightly charred.
  3. Discard the seeds, then pulse in a small food processor with remaining ingredients to a rough dressing. Season to taste and set aside.
  4. Meanwhile, cook farro in a large saucepan of boiling water for 20-25 minutes until tender, drain and spread on a tray to cool.
  5. Cook peas in a separate saucepan of boiling water for 2-3 minutes or until just tender then drain, refresh under cold running water. Drain well and combine in a bowl with the farro, herbs and spring onion, season to taste.
  6. Heat a barbecue or char-grill to medium-high heat.
  7. Drizzle lettuce hearts with a little oil and char-grill, turning occasionally, for 2-3 minutes until charred and slightly wilted.
  8. Add to farro mixture, drizzle with dressing to taste, toss to combine and serve.
RECIPES

Farro, pea and lettuce salad with charred lemon dressing

I often dress the grains with a little of the dressing while they’re still warm as this lets the flavours mellow slightly as it cools, and then I toss the fresh ingredients and a bit more of the dressing through at the end so they stay nice and crunchy and bright in colour.

15 minutes prep.

30 minutes cooking

Serves 6

Ingredients
Method

Ingredients

  • 300 gm farro
  • 200 gm podded peas or frozen peas
  • 200 gm sugar snap peas, trimmed
  • 2 baby cos, outer leaves removed and coarsely torn, hearts cut into quarters
  • ¾ cup each coarsely torn flat-leaf parsley and mint
  • 3 spring onions, thinly sliced
Charred lemon dressing
  • 1 small lemon, ends trimmed, quartered
  • 90 ml extra-virgin olive oil
  • 1 tablespoon Sherry vinegar, or to taste
  • ½ garlic clove
  • Pinch of sugar

Method

  1. To make the roast lemon dressing, preheat a barbecue or char-grill to medium-high heat.
  2. Char-grill the lemon quarters, turning occasionally for 6-8 minutes until tender and lightly charred.
  3. Discard the seeds, then pulse in a small food processor with remaining ingredients to a rough dressing. Season to taste and set aside.
  4. Meanwhile, cook farro in a large saucepan of boiling water for 20-25 minutes until tender, drain and spread on a tray to cool.
  5. Cook peas in a separate saucepan of boiling water for 2-3 minutes or until just tender then drain, refresh under cold running water. Drain well and combine in a bowl with the farro, herbs and spring onion, season to taste.
  6. Heat a barbecue or char-grill to medium-high heat.
  7. Drizzle lettuce hearts with a little oil and char-grill, turning occasionally, for 2-3 minutes until charred and slightly wilted.
  8. Add to farro mixture, drizzle with dressing to taste, toss to combine and serve.
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