Categories

FARRO, LENTIL + GOAT'S CHEESE SALAD WITH AVOCADO DRESSING

FARRO, LENTIL + GOAT'S CHEESE SALAD WITH AVOCADO DRESSING

SERVES 4

kqd_farro_lentil_salad_ (1 of 1).jpg

INGREDIENTS

1 CUP (200G) FARRO (SEE NOTES BELOW)

1/2 TIN (200G) BUNALUN LENTILS

1/2 AVOCADO

1 TSP BUNALUN organic APPLE CIDER VINEGAR

1/2 CUP (140G) NATURAL YOGHURT

1/2 CUP (120G) SOUR CREAM

FINELY GRATED ZEST & JUICE OF 1 LEMON, PLUS WEDGES TO SERVE

1 TBSP BUNALUN organic 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

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.

Drain lentils and rinse under cold water.

Place the avocado, vinegar, 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.

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.

_

NOTES

You can use Bunalun Organic Orzo as a substitute if you can’t find Farro. Simply cook as per pack instructions and add to salad.

RECIPE BY KATIE QUINN

_

products used

 
 
HONEY-ROASTED FIGS WITH LIMONCELLO crème fraîche

HONEY-ROASTED FIGS WITH LIMONCELLO crème fraîche

APPLE + BLUEBERRY BARS WITH HAZELNUT CRUMBLE

APPLE + BLUEBERRY BARS WITH HAZELNUT CRUMBLE