Our Favourite Recipes
Zesty Pea, Farro & Basil Pesto Salad
Farro is a nutritious wholegrain we should all be eating more of. Nutty and vibrant with our fragrant Reduced Fat Basil Pesto, this zesty salad recipe from Lucas Hollweg is a great place to start. A perfect lunch salad to take to work.
Dairy Free
Pescatarian
Vegan
Vegetarian
Buon Appetito
Ingredients
- 100g pearl farro (or pearl spelt), uncooked
- 225g sugar snap peas
- 125g fresh podded peas (or frozen petit pois)
- 1 jar Sacla’ Reduced Fat Basil Pesto
- 1 lemon, grated zest and 1 tbsp of juice
- 4 tbsp extra virgin olive oil
- 4 big handfuls of rocket
- Salt & black pepper to taste
- Basil leaves to garnish
- Shavings of vegan Parmesan to serve (optional)
Method
- Put the farro in a bowl, cover with cold water to soak for 15 minutes
- Carefully peel off and discard any stringy bits from sides of sugar snaps
- Drain farro and tip into a saucepan. Cover with cold water and bring to boil over medium heat
- Cook for 20-30 minutes until soft - go by texture rather than timing
- Drain well and leave to cool
- Wipe out the saucepan
- Boil sugar snap and podded peas in salted, boiling water for 2-3 minutes, until just cooked
- Drain and quickly run under cold water for 30 seconds to stop cooking and cool down
- Drain again, shaking off any water
- Put Sacla’ Pesto, lemon juice and 2tbsp of oil in a mixing bowl
- Add farro, sugar snap and podded peas and stir until everything is combined Loosely toss in the rocket
- Season to taste and divide between salad bowls
- Drizzle with rest of the oil and tear a few basil leaves over the top
- Scatter with lemon zest and Parmesan or Pecorino, finish with a grind of pepper
