The chewiness of the wheatberries (farro) works well with tender peas, charred red pearl onions and snipped herbs. From Chefs Scott Harris, Jimmy Bannos (Jr. & Sr.) and Tony Mantuano at The Purple Pig, Chicago.
Makes 4 servings
- 2 cups cooked farro (wheatberries)
- 2 cups blanched spring peas
- 1/2 cup charred red pearl onions
- 1/2 cup crumbled french feta cheese
- 1/4 cup snipped mint
- 2 Tbsp snipped oregano
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- salt and pepper to taste
Toss farro and peas with onions and herbs. Mix in lemon juice and oil. Gently mix in cheese and salt and pepper to taste.