Beetroot farro salad

Beetroot farro salad

Combining three different sources of plant proteins – farro, edamame and pistachios – as well as the feta, this hearty salad is a great vegetarian post-workout choice.

Each serving provides 541 kcal, 21g protein, 55g carbohydrate (of which 2.2g sugars), 24g fat, 11g fibre.


  • 100g/3½oz quick-cook farro
  • 100g/3½oz frozen edamame beans
  • 50g/1¾oz kale, tough stalks removed and roughly chopped
  • 300g/10½oz cooked beetroot, cut into wedges
  • 2 spring onions, trimmed and thinly sliced
  • 30g/1oz feta
  • 15g/½oz shelled pistachios or toasted walnuts
  • sea salt and freshly ground black pepper

For the dressing