Save to your scrapbook
Baked feta with farro and pea shoot dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g Odysea 100% Sheep’s Milk Feta, broken into large chunks
1 tbsp olive oil, plus extra for drizzling
½ lemon, zest and juice
25g pack mint, leaves picked
100g Waitrose quick cook farro dicocco
160g fresh or frozen peas
80g pack pea shoots
150g natural yogurt
handful pomegranate seeds
1. Preheat the oven to 180°C, gas mark 4. Arrange the feta on a parchment-lined baking sheet. Drizzle with ½ tbsp olive oil, scatter over the lemon zest and a few mint leaves, season with black pepper and bake for 15 minutes (if you want the feta more charred, put under the grill for 2-3 minutes after baking). Meanwhile, cook the farro according to pack instructions, adding the peas for the last 3 minutes; drain and set aside.
2. For the dressing, place 45g pea shoots, the remaining mint and ½ tbsp olive oil, the lemon juice and yogurt in a NutriBullet or small food processor. Season and whizz until smooth.
3. Mix ½ the dressing into the warm farro and peas. Divide the mixture between 2 plates, topping with the remaining pea shoots and the baked feta. Serve with the extra dressing and a scattering of pomegranate seeds.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.