Spring Farro Bowl with Herb Yoghurt Sauce

Fresh, colourful and satisfying, this spring farro bowl combines nutty whole grains with crisp seasonal vegetables and a creamy herb yoghurt sauce. It’s substantial enough for lunch or a light dinner, while plenty of fresh herbs, lemon and feta keep it bright and fresh.

Serves 4 | Prep 15 mins | Cook 25 mins

Ingredients

For the bowl:
1½ cups farro
1 bunch asparagus, trimmed
2 carrots, sliced lengthways
1 cup frozen peas
4 radishes, thinly sliced
½ cup crumbled feta
¼ cup pistachios, roughly chopped
2 tbsp olive oil
Juice of ½ lemon
Salt and black pepper
Fresh herbs or baby greens, to serve

For the herb yoghurt sauce:
¾ cup Greek yoghurt
½ cup mixed fresh herbs, such as parsley, dill and mint
1 small garlic clove
Juice of ½ lemon
1 tbsp olive oil
Salt and black pepper

Method

Cook the farro according to packet directions until tender but still slightly chewy. Drain well and set aside to cool slightly.

Heat a large frying pan or barbecue over medium-high heat. Toss the asparagus and carrots with a little olive oil, salt and pepper, then cook until tender and lightly charred. Add the peas for the final couple of minutes.

To make the sauce, blend the yoghurt, herbs, garlic, lemon juice and olive oil until creamy and flecked with green. Season to taste.

Divide the farro between bowls and arrange the asparagus, carrots, peas and radishes over the top. Add the feta, pistachios and fresh greens.

Finish with a generous spoonful of herb yoghurt sauce, a squeeze of lemon and a little freshly cracked black pepper. Serve warm or at room temperature.