Lunch: Farro Salad with Peas, Pancetta, and Radishes

Toss farro with a radish mixture, peas, pancetta, arugula, and more to make this salad.

This recipe includes fertility superfoods such as:

Lemon, Honey

Health and fertility benefits of Farro Salad with Peas, Pancetta, and Radishes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 cup pearled farro
1 1/4 teaspoons salt, divided
4 ounces finely chopped pancetta
1 1/2 cups radishes, trimmed and cut into wedges
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 tablespoon honey
1 cup frozen peas, thawed
1 packed cup baby arugula leaves
1/4 cup torn fresh mint
1/4 teaspoon freshly ground black pepper

Instructions

Bring 3 cups water to a boil in a large saucepan. Stir in farro and 1 teaspoon salt; cover and simmer 15 minutes or until just tender, stirring occasionally. Drain; transfer farro to a large bowl.
Heat a large skillet over medium-high heat; add pancetta. Cook about 3 minutes or until browned. Remove pancetta from pan with a slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Return pan to medium-high heat. Add radishes; sauté 3 to 4 minutes or until crisp-tender.
Remove pan from heat. Stir in lemon juice, oil, and honey. Pour radish mixture over farro; toss to coat. Add half of reserved pancetta, peas, arugula, mint, pepper, and remaining 1/4 teaspoon salt; toss gently to combine. Top evenly with remaining pancetta.

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