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Za'atar-Spiced Fennel & Farro Salad
with English Peas, Pea Tips & Pomegranate Molasses
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Time30 min
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Servings2
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NutritionEst. 725 calories
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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1
Cook the farro:
Heat a large pot of salted water to boiling on high. Add the farro and cook 16 to 18 minutes, or until tender. Drain thoroughly and set aside in a warm place. Wipe out the pot.
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.
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.
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!
1
Cook the farro:
Heat a large pot of salted water to boiling on high. Add the farro and cook 16 to 18 minutes, or until tender. Drain thoroughly and set aside in a warm place. Wipe out the pot.
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.
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.
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!
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