Artichoke, courgette and lemon farro salad
Serves 2
Easy
Total time:
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
Skip to ingredients
- 100g farro or spelt
- 100g from a jar artichoke heartssliced
- 1 medium yellow or green courgettepeeled into thin strips with a veg peeler
DRESSING
- 2 tbsp juice lemonplus 2 wedges
- 1 tsp white wine vinegar
- chopped to make 2 tbsp mintplus extra to serve
- 1 tsp Dijon mustard
- 1 tsp olive oil
Nutrition: per serving
- kcal249low
- fat5.2glow
- saturates0.7g
- carbs38.5g
- sugars2.5glow
- 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.
