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Beetroot farro salad
Fruit and vegetables
50g/1¾oz
kale
, tough stalks removed and roughly chopped
300g/10½oz cooked
beetroot
, cut into wedges
2
spring onions
, trimmed and thinly sliced
2
lemons
, juice only
Tins, packets and jars
100g/3½oz frozen edamame
beans
1 tbsp
Dijon mustard
Cooking ingredients
15g/½oz shelled
pistachios
or toasted walnuts
sea salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz
feta
Other
100g/3½oz quick-cook farro
Back to recipe
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