Three Pea Salad with Lemon Farro & Goat Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4 Salads
  • Salad
  • 6 Ounces Sugar Snap Peas
  • 4 Ounces Goat Cheese (** omit to make the recipe vegan)
  • 3 Ounces Pea Shoots (** or any kind of sprout)
  • 3 Radishes
  • 1 Bunch Mint
  • 1 Lemon
  • ½ Pound English Peas
  • ¾ Cup Farro
  • 3 Tablespoons Sunflower Seeds
  • 2 Ounces Arugula
  • Lemon Vinaigrette
  • Juice of 2 lemon wedges
  • Salt
  • Pepper
  • 2 Tbsp olive oil
  1. Prepare
  2. Wash and dry the fresh produce.
  3. Heat 2 medium pots of salted water to boiling on high.
  4. Snap off the stem of each snap pea and pull off the tough string that runs the length of the pod. Crumble the goat cheese into large pieces.
  5. Trim off and discard the bottom inch of the pea shoot stems.
  6. Cut the radishes into thin rounds.
  7. Pick the mint leaves off the stems and chop them fine
  8. Zest the rind of the lemon, until you have around 2 tsp of zest
  9. Quarter the lemon and remove the seeds.
  10. Shell the English peas
  11. Cook the Farro
  12. Add the farro and lemon zest to the first pot of boiling water.
  13. Cook 14 to 16 minutes, or until tender.
  14. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
  15. Set aside as you continue cooking.
  16. Blanch the Peas
  17. As the faro is cooking, fill a medium bowl with ice water and set aside.
  18. Add the shelled English peas and snap peas to the 2nd pot of boiling water and cook 30 seconds to 1 minute, or until bright green and slightly tender.
  19. Drain the cooked peas thoroughly and transfer to the bowl of ice water.
  20. Let stand until completely cooled, then drain thoroughly.
  21. Set aside as you continue cooking.
  22. Toast the Sunflower Seeds
  23. Heat a small, dry pan on medium-high until hot.
  24. Add the sunflower seeds and toast, stirring frequently, 3 to 4 minutes, or until browned and fragrant.
  25. Transfer the toasted sunflower seeds to a small bowl and set aside as you continue cooking.
  26. Make the Lemon Vinaigrette
  27. Squeeze the juice of 2 lemon wedges into a small bowl and season with salt and pepper.
  28. Slowly whisk in 2 Tbsp of olive oil until well combined.
  29. Set aside as you continue cooking.
  30. Finish
  31. In a large bowl, combine the cooked farro, drained sugar snap and English peas, pea shoots, radishes, arugula, mint and half the toasted sunflower seeds (save the rest for garnish).
  32. Season with salt and pepper and add in enough vinaigrette to thoroughly coat the greens (you may have extra vinaigrette); toss gently to mix.
  33. To plate your dish, divide the salad between the plates.
  34. Top with the goat cheese and garnish with the remaining toasted sunflower seeds and lemon wedges.
Nutritional Data by %
% Protein: 15
% Carbs: 44
% Fat: 17
Nutrition Information
Serving size: 1 Salad (1/4 Total Recipe) Calories: 307 Fat: 15.12 Carbohydrates: 34.31 Sugar: 5.65 Protein: 11.7
Recipe by Veggies By Candlelight at