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Za'atar-Spiced Fennel & Farro Salad Fill 1 Created with Sketch.

with English Peas, Pea Tips & Pomegranate Molasses

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 725 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this seasonal, Middle Eastern-inspired grain salad, we’re showcasing two parts of the pea plant: the hearty leaves and the bright peas themselves, which we’re blanching (or quickly boiling, then rinsing under cold water) for perfect tenderness. As a tangy-sweet accent for the peas and fennel, we’re dressing the salad with pomegranate molasses—a rich, concentrated syrup made by boiling down the fruit’s juice.

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ingredients
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step-by-step
instructions
Cook the farro:
1 Cook the farro:
Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Shell the peas. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then thinly slice the bulb crosswise. Peel, halve and thinly slice the onion. Roughly chop the pea tips. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

Blanch the peas:
3 Blanch the peas:

Add the peas to the small pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

Cook the aromatics:
4 Cook the aromatics:

In the pot used to cook the farro, heat 2 teaspoons of olive oil on medium until hot. Add the fennel, onion and za’atar; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened and fragrant.

Add the pea tips & sunflower seeds:
5 Add the pea tips & sunflower seeds:

Add the pea tips and sunflower seeds to the pot of aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pea tips are wilted and bright green. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

To the pot of vegetables, add the cooked farro, blanched peas, pomegranate molasses, lemon zest and the juice of 2 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and mint. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Shell the peas. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then thinly slice the bulb crosswise. Peel, halve and thinly slice the onion. Roughly chop the pea tips. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

Blanch the peas:
3 Blanch the peas:

Add the peas to the small pot of boiling water and cook 3 to 4 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

4 Cook the aromatics:

In the pot used to cook the farro, heat 2 teaspoons of olive oil on medium until hot. Add the fennel, onion and za’atar; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened and fragrant.

Cook the aromatics:
Add the pea tips & sunflower seeds:
5 Add the pea tips & sunflower seeds:

Add the pea tips and sunflower seeds to the pot of aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pea tips are wilted and bright green. Remove from heat.

6 Finish & plate your dish:

To the pot of vegetables, add the cooked farro, blanched peas, pomegranate molasses, lemon zest and the juice of 2 lemon wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and mint. Serve with the remaining lemon wedges on the side, if you’d like. Enjoy!