Farro, Beetroot & Walnut Bowl

Ingredients

• 1 1/2 oz (40 g) semi-pearled farro
• 4 oz (120 g) beetroot
• 1 tsp (5 ml) extra-virgin olive oil
• 3 oz (80 g) canned chickpeas
• 1/2 oz (15 g) walnuts
• 3 oz (80 g) plain Greek yogurt, 0%
• 1 tsp (5 g) dijon mustard
• 1 tbsp (15 ml) lemon juice
• 1 oz (30 g) rocket
• 1 oz (25 g) feta

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 220°C (425°F). Rinse the semi-pearled farro, simmer covered in 3/4 cup (180 ml) of just-boiled water 25 minutes, then 3 minutes uncovered, until chewy-tender and the water is gone.
2. Meanwhile peel and cube the beetroot, toss with the olive oil on a rimmed baking sheet and roast 25 minutes, until a knife slides in. Add the drained chickpeas for the last 10 minutes and the walnuts for the last 4.
3. Whisk the yogurt with the dijon mustard and lemon juice.
4. Pile the farro, beetroot, chickpeas and rocket, spoon the dressing over, crumble the feta. Farro and beetroot keep four days apart.