Artichoke Courgette Salad with Lemon Farro
This artichoke courgette salad is a vibrant, healthy dish combining tender farro, courgette ribbons, and a tangy lemon dressing. Perfect as a vegan, fiber-packed farro salad with lemon.
Ingredients
- 100g farro or spelt
- 100g jarred artichoke hearts, sliced
- 1 medium courgette (yellow or green), peeled into thin strips
- 2 tbsp fresh lemon juice, plus 2 wedges for serving Dressing
- 1 tsp white wine vinegar Dressing
- 2 tbsp fresh mint, chopped (plus extra for garnish) Dressing
- 1 tsp Dijon mustard Dressing
- 1 tsp olive oil Dressing
Instructions
- Cook the farro in boiling salted water with one of the lemon wedges for 20-30 minutes until tender but slightly chewy.
- Drain the farro, discard the boiled lemon wedge, and keep farro warm in the pan.
- In a small bowl, whisk together the lemon juice, white wine vinegar, mint, Dijon mustard, and olive oil. Season to taste with salt and pepper.
- Add the dressing, sliced artichokes, and courgette ribbons to the cooked farro. Toss until evenly combined.
- Divide into bowls, squeeze the remaining lemon wedge over the top, and garnish with extra mint. Enjoy warm or at room temperature.