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Green Bean and Farro Salad with Tahini Dressing

Claire Aldous for Dish Magazine
Meal Type:
  • Serves

The farro can be cooked up to 2 days ahead of serving. I love having this dressing in the fridge as it goes well with most salads.


  • 1 cup farro, rinsed and drained
  • 1 cup frozen edamame beans
  • 1 cup frozen peas
  • 200 grams slim green beans, stem end trimmed
  • 400-gram tin borlotti beans, drained and rinsed
  • 2 spring onions, thinly sliced
  • 1 avocado, sliced
  • Dressing:
  • ¼ cup each olive oil and vegetable oil
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon ground cumin
  • 2 cloves garlic, crushed
  • small handful each mint and parsley leaves
  • sea salt and ground pepper


Place all the ingredients in a food processor and blend until smooth and it turns a lovely green colour.

Cook the farro in plenty of water until just tender. Drain and rinse in cold water then drain well again. Tip into a large bowl
and toss with half of the dressing.

Blanch the edamame beans, peas and beans separately in a large saucepan of boiling salted water. Lift each batch out with a slotted spoon then immediately plunge into chilled water to refresh. Drain on kitchen towels.

To serve: 
Add the beans, peas and spring onions to the farro and toss together. Transfer to a serving platter and arrange the avocado on top, serving the remaining dressing separately. 

Cook’s note: 
We served the salad with skewers of cherry tomatoes, which were lightly grilled.


Recipe: Claire Aldous for Dish Magazine, Photography: Manja Wachsmuth


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