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Grain Salad with Feta Dressing

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Servings 2 as a main

Ingredients
  

Feta Dressing

  • 2 cups mixed tender herbs - basil, cilantro, mint, dill, parsley, tarragon
  • 1 garlic clove
  • 1 jalapeño - seeds removed to reduce spiciness
  • 3 Tbsp olive oil
  • 2 lemons
  • ¾ cup buttermilk or greek yogurt
  • 4 oz Feta
  • salt

Grain Salad

  • 1 cup dried grains - farro, freekeh, barely, bulgar, wild rice
  • 1 lbs mixed crunchy spring vegetables - snap peas, cucumbers, radishes, fennel
  • 3 scallions
  • ⅔ cup pistachios
  • 1 can Scout Canning Ontario Trout with Dill

Instructions
 

Make the dressing:

  • In a blender, combine the herbs, garlic clove, jalapeño, olive oil, Feta, the zest of half of a lemon, the juice of 2 whole lemons, and the buttermilk. Blend until smooth and pale green. Season the dressing with salt and transfer to a medium bowl.

Make the salad:

  • Cook the grains according to package directions. Place in a large mixing bowl to cool.
  • Thinly slice the crunchy vegetables. Add to the bowl with cooled grains.
  • Coarsely chop pistachios and thinly slice scallions. Add to the bowl.
  • Pour half of the dressing over and stir well to combine, adding more as needed until thoroughly coated. Reserve the remaining dressing for another use. Season the salad with salt.
  • Divide among plates. Open the can and flake trout on top of the salad.