Fabulous Farro
featuring Shoots Pea Tendrils
Salad
1 cup farro, cooked
½ cup dried apricot
2 tbsp pine nuts
1 pan fried zucchini, sliced
½ pan fried eggplant, sliced
Dressing
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tbsp greek yogurt (leave out yoghurt for a DF vegan alternative)
Combine dressing ingredients, toss through salad with fresh pea tendrils and enjoy this Morrocan inspired meal!