Farro salad with cherry tomatoes, mozzarella and basil

Ingredients

For 1 serving

• Farro75 g
• Mozzarella80 g
• Cherry tomatoes180 g
• Arugula20 g
• Basil5 g
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the spelt over medium heat for 25–30 minutes, until the grains are tender but still slightly chewy; drain, cool it under cold water and drain well.
2. Meanwhile wash the cherry tomatoes and cut them into wedges; drain the mozzarella, pat it dry with kitchen paper and cut it into 1 cm cubes so it doesn't release too much milk.
3. Wash and dry the rocket and basil.
4. Combine the spelt, tomatoes, mozzarella and rocket in a bowl, dress with the oil, oregano and a pinch of salt and finish with the basil torn by hand.