2 cups Taylor Farms Rocket
2 cups farro, cooked & cooled
1 cup cucumber, thinly sliced & quartered
1 cup fresh strawberries, thinly sliced
½ cup red onion, chopped finely
½ cup crumbled feta cheese, plus more for topping
½ cup grilled corn
2 tablespoons pepitas
¼ cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tspn. lemon zest
salt & pepper, to taste
In a large mixing bowl add the cooked farro, olive oil, lemon juice, lemon zest, salt & pepper. Stir until evenly coated.
Add the rocket leafs, cucumber, strawberries, red onion, feta cheese, corn & pepitas. Toss until evenly combined.
Transfer to desired serving bowl & sprinkle with additional feta cheese if desired.
Note: to cook the farro use 6 cups of low sodium chicken stock. Simply bring stock + farro to a boil & then a gentle simmer over medium heat for 30 minutes. Strain & rinse with water to cool.
Recipe courtesy of hey modest marce.