Olive Magazine
Artichoke, Courgette and Farro Salad with Lemon Recipe

Artichoke, courgette and lemon farro salad

Published: September 12, 2016 at 9:08 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal249
low infat5.2g
saturates0.7g
carbs38.5g
low insugars2.5g
fibre7.4g
protein8.5g
salt1.5g
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Ingredients

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

DRESSING

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

Method

  • 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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