Recipe Vicki Ravlich-Horan Image Ashlee DeCaires
This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and then a gorgeous piece of BBQ lamb.
If your broad beans are young and tender, you can forgo the double podding. The tender beans and the fresh raw asparagus really make a sensational spring salad. I’ve used farro to add some substance and heartiness to the dish, but you could use bulgur wheat or couscous.
1½ cups farro (or alternatively you can use bulgur wheat)
½ tsp salt
1 bunch asparagus
1 cup podded broad beans
4 spring onions
1 cup parsley, chopped
1 cup mint, chopped
1 cup pomegranate seeds
1 tbsp za’tar *
¼ cup extra virgin olive oil
zest of 1 and juice of 2 lemons
1 tsp sugar
½ tsp salt
1 garlic clove, grated
To cook the farro, rinse it thoroughly then place in a pot along with 4 cups of water and ½ tsp salt. Simmer until the farro is tender. Drain any remaining water off and rinse under cold water, then allow to cool completely.
Dice the asparagus and add these along with the raw broad beans to the farro. Mix in the chopped spring onions, herbs, pomegranate seeds and za’atar.
Put the olive oil, lemon zest and juice, sugar, salt and garlic in a jar, put the lid on and shake to combine. Pour the dressing over the salad and toss well.
Best served at room temperature.
* Za’tar (zaah-tar) is a noun in Arabic and refers to both a Middle-Eastern herb spice mixture and also a distinct herb from the mint family. In this case we are referring to this spice mix which contains the likes of dried oregano, marjoram or thyme, cumin, coriander, sumac along with sesame seeds and salt.
