Spring Asparagus Farro Salad with Lemon Herb Dressing
This vibrant spring salad combines nutty farro with tender roasted asparagus, creamy goat cheese, and a bright lemon-herb dressing. Perfect as a satisfying lunch or light dinner that celebrates the best of seasonal produce.
Ingredients
- 200g pearled farro
- 450g fresh asparagus, woody ends trimmed
- 3 tablespoons extra virgin olive oil, divided
- 100g soft goat cheese, crumbled
- 50g rocket leaves
- 40g toasted pine nuts
- 1 small shallot, finely minced
- 1 lemon, zested and juiced
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
Preheat oven to 200°C. Bring a large pot of salted water to the boil.
Cook pearled farro according to package instructions until tender but still slightly chewy, approximately 20-25 minutes. Drain and set aside to cool slightly.
Cut asparagus into 5cm pieces, toss with 1 tablespoon olive oil, salt and pepper. Spread on a baking tray in a single layer.
Roast asparagus for 12-15 minutes until tender and lightly charred at the edges. Remove and allow to cool.
Prepare the dressing by whisking together remaining 2 tablespoons olive oil, lemon juice, lemon zest, minced shallot, Dijon mustard, and honey in a small bowl. Season with salt and pepper.
In a large serving bowl, combine the cooked farro, roasted asparagus, and rocket leaves. Pour over the dressing and toss gently to coat.
Fold through the fresh mint and dill, then scatter over the crumbled goat cheese and toasted pine nuts.
Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.
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