Farro with broad bean & pea salad

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.
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.
3. Once farro has cooled, add broad beans, peas, mint, parsley, radishes, and rocket and toss gently to combine.
4. To prepare the dressing, combine olive oil and lemon juice in a small bowl. Pour dressing over salad and toss to combine.
5. Sprinkle fetta over salad before serving.

Tip

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