Artichoke, Courgette and Farro Salad with Lemon Recipe

Artichoke, courgette and lemon farro salad

  • serves 2
  • Easy

This recipe for artichoke, courgette and lemon farro salad is quick and easy to make, vegan and low-calorie, making it great for a midweek meal



  • farro or spelt 100g
  • artichoke hearts 100g from a jar, sliced
  • yellow or green courgette 1 medium, peeled into thin strips with a veg peeler


  • lemon 2 tbsp juice, plus 2 wedges
  • white wine vinegar 1 tsp
  • mint chopped to make 2 tbsp, plus extra to serve
  • Dijon mustard 1 tsp
  • olive oil 1 tsp


  • Step 1

    Cook the farro in boiling salted water with 1 of the lemon wedges for 20-30 minutes until the grains are tender but still have bite. Drain, discard the lemon, and leave the farro in the pan to keep warm. Whisk the dressing ingredients with some seasoning. Tip into the farro, along with the artichokes and courgette. Toss everything together, and squeeze over the other lemon wedge. Tip into bowls and scatter over more mint to serve.

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Nutritional Information

  • Kcals 249
  • Fat 5.2g
  • Saturates 0.7g
  • Carbs 38.5g
  • Sugars 2.5g
  • Fibre 7.4g
  • Protein 8.5g
  • Salt 1.5g