Farro, lentil and goat's cheese salad with avocado dressing

Ingredients

• 1 cup (200g) farro (see note)
• 1 cup (200g) dried green Puy-style lentils (see note)
• 1/2 avocado
• 1/2 cup (140g) natural yoghurt
• 1/2 cup (120g) sour cream
• Finely grated zest and juice of 1 lemon, plus wedges to serve
• 1 tbs extra virgin olive oil
• 1 1/4 cups (100g) flaked almonds, toasted
• Handful wild rocket leaves
• 300g goat's cheese, crumbled
• 1 bunch chives, chopped

Method

1. Place the farro in a saucepan of cold water over medium heat. Bring to a simmer, then cook for 15-20 minutes until tender. Drain and rinse under cold water.
2. Meanwhile, cook the lentils in a pan of boiling water over medium-high heat for 15 minutes or until tender. Drain and rinse under cold water.
3. Place the avocado, yoghurt, sour cream and lemon zest and juice in a food processor and whiz until smooth. Season with a little salt and lots of freshly ground black pepper. Set aside.
4. Place the farro, lentils and oil in a bowl, then season and toss to combine. Transfer to a serving dish, scatter over the almonds, rocket, goat’s cheese and chives, then lightly toss to combine. Serve with the avocado dressing and lemon wedges.

Notes

• Farro is a grain from the same family as pearl barley, but it has a chewier, nuttier texture. All are from delis and gourmet food shops. Puy-style lentils (sometimes called French-style) are from delis and selected supermarkets.

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