Fabulous Farro

featuring Shoots Pea Tendrils


1 cup farro, cooked

½ cup dried apricot

2 tbsp pine nuts

1 pan fried zucchini, sliced 

½ pan fried eggplant, sliced 



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!