Farro salad with broad beans, peas and ricotta salata

Ingredients

For 1 serving

• Farro70 g
• Broad beans100 g
• Peas80 g
• Ricotta salata25 g
• Extra virgin olive oil8 g
• Mintto taste
• Lemon0.3
• Saltto taste

Contains: gluten, lactose,

In season: April – June

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, if they are fresh, pod the broad beans and peas; chop the mint and squeeze the lemon.
3. For the last 5 minutes of the farro's cooking add the broad beans and peas and cook until tender.
4. Drain everything and rinse briefly under cold water to stop the cooking and keep the green bright; if the broad beans have tough skins, pop them out by squeezing between your fingers.
5. Dress with the olive oil, lemon juice, mint and a pinch of salt and toss.
6. Finish with the ricotta salata grated over the top.