Farro bowl with grilled chicken, zucchini and cherry tomatoes

Ingredients

For 1 serving

• Farro60 g
• Chicken breast130 g
• Zucchini1
• Cherry tomatoes100 g
• Extra virgin olive oil10 g
• Basilto taste
• Lemon0.3
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the farro over a medium heat for 20 minutes, until tender but firm to the bite; drain and let it cool slightly.
2. Meanwhile wash and trim the courgettes and slice them lengthways about half a centimetre thick. If the chicken breast is thick, butterfly it so it cooks evenly.
3. Heat a griddle or frying pan well over a high heat, rub the chicken with a little oil and cook it for 5 minutes per side, until golden outside and no longer pink in the middle; salt it and set aside.
4. On the same griddle cook the courgettes for 2 minutes per side, until charred lines appear; salt them.
5. Slice the chicken into strips and halve the cherry tomatoes. Build the bowl with the farro, chicken, courgettes and tomatoes and dress with the olive oil, lemon juice, a pinch of salt and torn basil.