Zesty Pea, Farro & Basil Pesto Salad
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Cook Time
1hr
Ingredients
- 100g pearl farro (or pearl spelt), uncooked
- 225g sugar snap peas
- 125g fresh podded peas (or frozen petit pois)
- 1 jar Sacla’ Vegan 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)
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How to make the recipe
Step 1
Put the farro in a bowl, cover with cold water to soak for 15 minutes.
Step 2
Carefully peel off and discard any stringy bits from the sides of sugar snaps.
Step 3
Drain the 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.
Step 4
Wipe out the saucepan and boil the sugar snaps and 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.
Step 5
Put the Sacla' Vegan Basil Pesto, lemon juice and 2tbsp of oil in a mixing bowl. Add the farro, sugar snaps and podded peas and stir until everything is combined. Loosely toss in the rocket.
Step 6
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 shavings of Vegan Parmesan and finish with a grind of pepper.
