Mediterranean Farro & White Bean Salad
Method
Warm the grains and beans: Add the cooked farro and cannellini beans to a large skillet over medium heat. Warm for 3–4 minutes, stirring gently, then remove from the heat.
Prepare the vegetables: Combine the cherry tomatoes, cucumber, roasted pepper, olives and spinach in a large bowl. Add the warm farro and beans and toss gently.
Make the dressing: Whisk together the olive oil, lemon juice, red wine vinegar, garlic and oregano. Season with salt and black pepper.
Bring it together: Pour the dressing over the salad and toss until everything is lightly coated. Let stand for 2–3 minutes so the warm grains absorb the dressing.
Finish: Scatter with feta, pumpkin seeds, parsley and basil. Serve warm or at room temperature.
Vegan option: Replace the feta with 30 g toasted pumpkin seeds or 30 g crumbled firm tofu tossed with lemon juice and a pinch of oregano. The remaining ingredients are naturally vegan. Nutty farro and creamy white beans create the foundation for this hearty Mediterranean salad, while colourful vegetables, olives and fresh herbs keep it bright and refreshing. Pumpkin seeds add crunch and extra protein, making this a satisfying fibre-rich lunch rather than a side salad.
Nutrition Facts
Per serving
