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Heart healthy recipes


Farro with broad bean and pea salad

Farro with broad bean and pea salad

A plate of farro salad topped with radishes, peas, and feta cheese

4 serves

10 m

35 m


  • 1 cup farro, rinsed and drained
  • 1 cup broad beans, shelled
  • 1 cup frozen peas
  • 3 tablespoons mint, roughly chopped
  • 1 tablespoon parsley, roughly chopped
  • 6 radishes, thinly sliced
  • 2 cups rocket
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 50 g reduced fat feta


Step 1

Combine farro with 3 cups water in a medium saucepan. Bring to the boil, then lower heat and simmer until farro is tender, about 20-30 minutes. Drain well and transfer to a large bowl to cool.

Step 2

While farro is cooking, cook the broad beans and peas in a pot of boiling water for 3 minutes, then drain and refresh under cold water.

Step 3

Once farro has cooled, add broad beans, peas, mint, parsley, radishes, and rocket and toss gently to combine.

Step 4

To prepare the dressing, combine olive oil and lemon juice in a small bowl. Pour dressing over salad and toss to combine.

Step 5

Sprinkle fetta over salad before serving.


  • Farro can be substituted for lentils, barley, brown rice or quinoa. See packet for cooking instructions.

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