Katie Quinn Davies says that she has been adding more grains to her recipes for their fantastic texture. Try it yourself in her healthy farro, lentil and goats cheese salad.
- 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.
- Meanwhile, cook the lentils in a pan of boiling water over medium-high heat for 15 minutes or until tender. Drain and rinse under cold water.
- Place the avocado, 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.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set