Artichoke, courgette and lemon farro salad
This recipe for artichoke, courgette and lemon farro salad is quick and easy to make, vegan and low-calorie, making it great for a midweek meal
To make the dressing, put the feta and yogurt in a blender and whizz until smooth – add just enough water to make a creamy dressing that can be drizzled.
Put the grains in a bowl with the spring onions, nuts and most of the herbs (keep a little back to sprinkle at the end). Add the lemon juice and oil, season and toss together.
Divide the grains between plates, top with the beetroot wedges and drizzle over the dressing. Sprinkle over the extra herbs to finish.