Here is a great addition to your meal plans. It’s so simple to put together and lasts a few days in the fridge. Farro has a distinct chewiness adding a different texture to the salad. I usually boil farro with vegetable broth as it gives it a lot of flavour. I let it cool then add it to the salad. You can obviously substitute the farro with any grain you have available, whether it’s barley, bulgur or quinoa, but farro is definitely worth trying if you haven’t already. The dressing compliments the salad so well, and can last in the fridge for up to two weeks. The recipe is just a guideline to suggest proportions, so feel free to double it if needed.

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Ingredients
(SALAD)

• 4 Celery sticks, chopped
• A handful of mixed Olives, halved
• 1 large Carrot, peeled and chopped
• Feta cheese, crumbled (optional)
• 1 can (400g) mixed beans
• 1 can (400g) chick peas
• 1/2 large Cucumber, chopped
• 1 Avocado, Chopped
• 1/2 red, green and yellow peppers, chopped
• A handful of cherry or plum tomatoes, halved
• 250g cooked Farro (Boiled in water or vegetable broth)*

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(dressing)**

• 1 Lemon, zested
• 4 Tbsp Lemon juice
• 2 Tbsp Maple syrup
• 1 Tbsp Shallots, finely chopped (or onion of your choice)
• 1/2 tsp Dijon mustard (optional)
• 1/4 cup Olive oil

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Directions

• (Prepare the Salad) Chop all of the vegetables and mix all ingredients for the salad together except for the avocado.
• Gently fold in the avocado.
• (Prepare the dressing) In a bowl, add all the ingredients except the olive oil. Mix to combine.
• Gently pour in the olive oil whilst continuously whisking. 
• Season to taste.
  
  

*I prefer boiling the farro in vegetable broth to infuse more flavour.

**you may need to double the quantity depending on the amount of salad you end up with and desired flavour.