Cook 1 cup of farro using the low sodium vegetable broth and set aside in a large bowl.
Bring a medium pot of water to boil, blanch asparagus pieces and snap peas for 1-2 minutes. Place in a water bath to cool and drain.
Make the vinaigrette: in a small mason jar add olive oil, lemon juice, dijon mustard, salt and pepper. Cover and shake until combined.
Add asparagus, snap peas, and radishes to farro. Toss with ½ of the vinaigrette. Add more vinaigrette as needed to coat and adjust seasonings. Garnish with feta, herbs and lemon zest.
Enjoy!
Notes
Serve at room temperature or chilled. Get Creative: Delicious with Iisraeli couscous or quinoa, as well as chicken or chickpeas.