Artichoke, courgette and lemon farro salad

Name: Artichoke, courgette and lemon farro salad
Total time: 35 min
Yield: Serves 2
Ingredients: 100g farro or spelt; 100g from a jar artichoke hearts sliced; 1 medium yellow or green courgette peeled into thin strips with a veg peeler; 2 tbsp juice lemon plus 2 wedges; 1 tsp white wine vinegar; chopped to make 2 tbsp mint plus extra to serve; 1 tsp Dijon mustard; 1 tsp olive oil

Published: September 12, 2016 at 9:08 AM

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Serves 2

Easy

Total time: 35 mins

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This recipe for artichoke, courgette and lemon farro salad is quick and easy to make, vegan and low-calorie, making it great for a midweek meal

Vegan

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Ingredients

Nutrition

100g farro or spelt
100g from a jar artichoke hearts

sliced
1 medium yellow or green courgette

peeled into thin strips with a veg peeler

DRESSING

2 tbsp juice lemon

plus 2 wedges
1 tsp white wine vinegar
chopped to make 2 tbsp mint

plus extra to serve
1 tsp Dijon mustard
1 tsp olive oil

Nutrition: per serving

kcal249

low
fat5.2g

low
saturates0.7g
carbs38.5g
sugars2.5g

low
fibre7.4g
protein8.5g
salt1.5g

Method

step 1

Cook the farro in boiling salted water with 1 of the lemon wedges for 20-30 minutes until the grains are tender but still have bite. Drain, discard the lemon, and leave the farro in the pan to keep warm. Whisk the dressing ingredients with some seasoning. Tip into the farro, along with the artichokes and courgette. Toss everything together, and squeeze over the other lemon wedge. Tip into bowls and scatter over more mint to serve.

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