Farro and cannellini salad with grilled zucchini and sun-dried tomatoes

Ingredients

For 1 serving

• Farro60 g
• Cooked cannellini beans120 g
• Zucchini1
• Sun-dried tomatoes8
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Bring a pan of water to the boil, add salt and cook the farro over a medium heat for 20 minutes, until tender but firm to the bite.
2. Meanwhile wash and trim the courgettes and slice them lengthways about half a centimetre thick. Heat a griddle well over a high heat and cook them for 2 minutes per side, until soft and well marked; salt them and cut into small pieces.
3. Drain the sun-dried tomatoes and cut them into strips; drain and rinse the cannellini beans.
4. Drain the farro and let it cool slightly.
5. Combine the farro, beans, courgettes and sun-dried tomatoes and dress with the olive oil and torn basil.