• 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


  • 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


  • 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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