Farro salad with bresaola, rocket and Grana shavings

Ingredients

For 1 serving

• Farro65 g
• Bresaola70 g
• Arugula40 g
• Cherry tomatoes120 g
• Grana Padano15 g
• Extra virgin olive oil8 g
• Lemon juice1 tablespoon
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of water to the boil, add a pinch of salt and cook the spelt over medium heat for 25–30 minutes, until the grains are tender but still slightly chewy; drain and cool under cold water.
2. Meanwhile cut the bresaola into strips, wash and halve the cherry tomatoes, wash and dry the rocket.
3. Combine the spelt, rocket, tomatoes and bresaola.
4. Dress with the oil, lemon juice and some ground black pepper and finish with shavings of Grana Padano made with a vegetable peeler.