Faro Salad with Asparagus, peas and Dill
This salad could be a meal in itself. Bursting with flavor and texture, these combination of ingredients match so well with meat or simply serve on it's own as an entree.
FARRO SALAD WITH ASPARAGUS, PEAS AND DILL
125 g faro
Sea salt and cracked black pepper
400 g white and green asparagus (just use green if white is unavailable0
2 tbsp. extra virgin olive oil
2 tbsp. Dijon mustard
1 tbsp. white wine vinegar
2 tbsp. lemon juice
200 g fresh peas
6 tbsp. chopped dill
4 tbsp. chopped chervil
1. Rinse the faro in cold water, then place in a pot of boiling water and cook for 15-20 minutes or until the faro is soft and cooked through. Drain in a colander and season well with salt and pepper.
2. Peel the white asparagus. Snap each white and green asparagus stalk; it will break at the point where they become woody. Discard the woody bits, or keep to use in soups or stocks. Cut each remaining stalk into 1cm diagonals, leaving the tips whole.
3. Add the oil to a frying pan, set over a medium heat and sauté the green and white asparagus for about 5 minutes. Turn off the heat and add the Dijon mustard, vinegar and lemon juice. Leave to rest for about 5 minutes.
4. Mix the contents of the frying pan with the faro, raw peas and chopped herbs. Season to taste and add more lemon juice if desired.