Go Back
+ servings

Three Pea Salad with Lemony Farro and Goat Cheese

Ingredients

  • Salad
  • 6 oz sugar snap peas
  • 4 oz goat cheese (omit to make the recipe vegan)
  • 3 oz pea shoots (or any kind of sprout)
  • 3 radishes
  • 1 bunch mint
  • 1 lemon
  • ½ lb English peas
  • ¾ cup farro
  • 3 Tbsp sunflower Seeds
  • 2 oz arugula

  • Lemon Vinaigrette
  • 2 Tbsp olive oil
  • juice of 2 lemon wedges
  • salt + pepper

Instructions

  • Prepare
  • Wash and dry the fresh produce.
  • Heat 2 medium pots of salted water to boiling on high.
  • 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.
  • Trim off and discard the bottom inch of the pea shoot stems.
  • Cut the radishes into thin rounds.
  • Pick the mint leaves off the stems and chop them fine
  • Zest the rind of the lemon, until you have around 2 tsp of zest
  • Quarter the lemon and remove the seeds.
  • Shell the English peas

  • Cook the Farro
  • Add the farro and lemon zest to the first pot of boiling water.
  • Cook 14 to 16 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
  • Set aside as you continue cooking.

  • Blanch the Peas
  • As the faro is cooking, fill a medium bowl with ice water and set aside.
  • 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.
  • Drain the cooked peas thoroughly and transfer to the bowl of ice water.
  • Let stand until completely cooled, then drain thoroughly.
  • Set aside as you continue cooking.

  • Toast the Sunflower Seeds
  • Heat a small, dry pan on medium-high until hot.
  • Add the sunflower seeds and toast, stirring frequently, 3 to 4 minutes, or until browned and fragrant.
  • Transfer the toasted sunflower seeds to a small bowl and set aside as you continue cooking.

  • Make the Lemon Vinaigrette
  • Squeeze the juice of 2 lemon wedges into a small bowl and season with salt and pepper.
  • Slowly whisk in 2 Tbsp of olive oil until well combined.
  • Set aside as you continue cooking.

  • Finish
  • 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).
  • Season with salt and pepper and add in enough vinaigrette to thoroughly coat the greens (you may have extra vinaigrette); toss gently to mix.
  • To plate your dish, divide the salad between the plates.
  • Top with the goat cheese and garnish with the remaining toasted sunflower seeds and lemon wedges.