Farro salad with boiled eggs, raw zucchini and pecorino

Ingredients

For 1 serving

• Farro70 g
• Eggs2
• Zucchini1
• Pecorino15 g
• Extra virgin olive oil8 g
• Mintto taste
• Lemon0.3
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – August

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.
2. Meanwhile bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 9 minutes; cool them in cold water, peel and cut into wedges.
3. Wash and trim the courgettes and shave them into thin ribbons with a vegetable peeler; dress them in a bowl with the olive oil, lemon juice and a pinch of salt.
4. Drain the farro and let it cool slightly.
5. Combine the farro, the courgettes with their dressing and the eggs, and finish with shaved pecorino, torn mint and a grind of black pepper.