Green Bean and Farro Salad with Tahini Dressing
The farro can be cooked up to 2 days ahead of serving. I love having this dressing in the fridge as it goes well with most salads.
Serves 8
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #76
ingredients
1 cup farro, rinsed and drained
1 cup frozen edamame ...
Method
Dressing: Place all the ingredients in a food processor and blend until smooth and it turns a lovely green colour.
Cook the farro in plenty of water until just tender. Drain and rinse in cold water then drain well again ...
