Farro and sugar snap peas

Aug 22

Ingredients

1.5 Cups Farro (comes out to about 3-3.5 cups when cooked)

Sugar snap peas

1 cup Arugula

1 can Chickpeas

1/2 head of Cauliflower or broccoli

1/4 Cup Chopped Fresh Parsley

2 Tablespoons Chopped Fresh Dill

Blue Cheese (swap with feta to go milder)

for the dressing: 1/2 cup olive oil, 3 tablespoons red wine vinegar, 2 teaspoons honey, 2 teaspoons dijon mustard, salt, pepper

Boil the farro in a pot of salted water for 20 minutes, then drain. While it’s still warm, add the chopped parsley, dill, and half of the dressing. While it’s still warm add arugula.
Blanch the cauliflower and sugar snap peas until tender (about 5 minutes), then throw them on the grill, or in your oven with salt and olive oil to crust up. Add the chickpeas onto the grill or oven too with salt and olive oil.
On a platter, lay out the farro mixture. Top it with the grilled/oven roasted vegetables and chickpeas. Drizzle with the rest of the dressing. Top with blue cheese.

Clare Cirillo