Borlotti, farro and green bean salad

Ingredients

For 1 serving

• Cooked borlotti beans160 g
• Farro40 g
• Green beans150 g
• Cherry tomatoes100 g
• Red onion20 g
• Basil5 g
• Extra virgin olive oil2 teaspoons
• White wine vinegar1 teaspoon
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the rinsed spelt for 25 minutes, until tender but still firm to the bite.
2. Meanwhile trim and wash the green beans. Add them to the same pot for the last 7 minutes of the spelt's cooking and cook until tender but still crisp.
3. Drain the spelt and green beans and run them under cold water to stop the cooking and cool them; drain well and cut the green beans into pieces of about 3 cm.
4. Meanwhile rinse the borlotti beans, wash and halve the cherry tomatoes, slice the red onion very thinly and tear the basil.
5. In a bowl combine the spelt, green beans, borlotti beans, tomatoes, onion and basil; dress with the oil, white wine vinegar and salt and toss well.