Farro salad with button mushrooms, rocket and Grana

Ingredients

For 1 serving

• Farro70 g
• Button mushrooms200 g
• Arugula40 g
• Grana Padano25 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Thymeto taste
• Saltto taste

Contains: gluten, lactose,

In season: September – November

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 clean the button mushrooms: trim the earthy end of the stalk and wipe them with damp kitchen paper rather than soaking them, as they absorb water; slice them about half a centimetre thick.
3. Heat the oil with the crushed garlic clove in a frying pan over a medium-high heat for a minute; add the mushrooms and thyme and cook for 8 minutes, stirring little, until the liquid they release has evaporated and they are golden. Salt only at the end and remove the garlic.
4. Wash and dry the rocket and shave the Grana Padano with a vegetable peeler.
5. Drain the farro, mix it with the mushrooms and rocket and finish with the Grana.