Side

Farro, lentil and goat's cheese salad with avocado dressing

Name: Farro, lentil and goat's cheese salad with avocado dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup (200g) farro (from delis and gourmet shops); 1 cup (200g) dried green Puy-style lentils (from delis and gourmet shops); 1/2 avocado; 1/2 cup (140g) natural yoghurt; 1/2 cup (120g) sour cream; Finely grated zest and juice of 1 lemon, plus wedges to serve; 1 tablespoon extra virgin olive oil; 1 1/4 cups (100g) flaked almonds, toasted; Handful wild rocket leaves; 300g goat's cheese, crumbled; 1 bunch chives, chopped

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Farro, lentil and goat's cheese salad with avocado dressing

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by Katie Quinn Davies

Blogger and delicious. contributor

Dec 18, 2015

Try adding grains to your salads for the texture, like in this healthy farro, lentil and goat's cheese salad.

1 cup (200g) farro (from delis and gourmet shops)
1 cup (200g) dried green Puy-style lentils (from delis and gourmet shops)
1/2 avocado
1/2 cup (140g) natural yoghurt
1/2 cup (120g) sour cream
Finely grated zest and juice of 1 lemon, plus wedges to serve
1 tablespoon extra virgin olive oil
1 1/4 cups (100g) flaked almonds, toasted
Handful wild rocket leaves
300g goat's cheese, crumbled
1 bunch chives, chopped

Method

1.

Place the farro in a saucepan of cold water over medium heat. Bring to a simmer, then cook for 15-20 minutes until tender. Drain and rinse under cold water.
2.

Meanwhile, cook the lentils in a pan of boiling water over medium-high heat for 15 minutes or until tender. Drain and rinse under cold water.
3.

Place the avocado, yoghurt, sour cream and lemon zest and juice in a food processor and whiz until smooth. Season with a little salt and lots of freshly ground black pepper. Set aside.
4.

Place the farro, lentils and oil in a bowl, then season and toss to combine. Transfer to a serving dish, scatter over the almonds, rocket, goat’s cheese and chives, then lightly toss to combine. Serve with the avocado dressing and lemon wedges.