Farro Salad with Favas and Peas
 
 
Serves: 4-6 side servings
Ingredients
  • 1 cup farro, rinsed and drained
  • 1½ teaspoons sea salt, divided
  • 1½ cups fava beans, shucked (about 3 pounds of fava beans in their pods)
  • 1½ cups shelled English peas (also known as shelling peas)
  • ¼ cup chopped scallions
  • ¼ cup chopped flat leaf parsley
  • 2 teaspoons fresh thyme
  • ⅓ cup crumbled feta
  • 2 tablespoons olive oil
  • Juice of 1 lemon, about 2 tablespoons
Instructions
  1. Combine farro with 3 cups of water and 1 teaspoon salt in a medium saucepan. Bring to a boil, then lower heat and simmer until farro is tender, about 20-35 minutes. Drain well and transfer to a large bowl to cool.
  2. Fill the same pot again with water and bring to a boil. Blanch both the fava beans and the English peas for one minute. Drain and then shock them in a bowl of ice water to stop the cooking and maintain the bright green color. Drain again.
  3. Pinch each fava bean with a thumb and finger and squeeze the bean out of its waxy skin. Add the peeled favas, peas, scallions, parsley, thyme, and most of the feta to the farro. Toss with a wooden spoon to combine.
  4. In a small bowl, whisk together the olive oil, lemon juice, and remaining ½ teaspoon salt. Pour dressing over salad and toss to evenly distribute. Allow salad to soak up the dressing for 10-15 minutes before serving. Sprinkle with remaining feta and freshly ground pepper to serve.
Recipe by at https://dev.gatheranddine.com/farro-salad-fava-beans-english-peas/