Ingredients

The following ingredients have 5 Servings
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp Olive oil
  • 1 clove garlic (minced)
  • salt and pepper
  • 1 tsp fresh or dried herbs of your choice (optional)
  • 1 can (14oz/400g white beans, butter beans or cannellini beans, drained)
  • 2 cups/200g farro (cooked)
  • 1 small zucchini (shaved into ribbons with a vegetable peeler)
  • 6-7 red and yellow cherry tomatoes
  • 1 tbsp capers
  • 5-6 Kalamata olives (pitted and halved)
  • 1/4 red onion (sliced)
  • 1 tbsp fresh mint (chopped)
  • 2 tbsp fresh basil (sliced)
  • salt to taste

Instruction

  • Cook the farro grain according to package instructions, drain and cool.
  • In a large bowl combine all the French vinaigrette ingredients, mix with a whisk until the dressing is emulsified, then add the beans and cooled farro, let it sit for 10-15 minutes for the ingredients to absorb the flavour of the vinaigrette.
  • Then add the remaining ingredients and mix gently until combined.
  • Add more salt if needed.