Farro salad with chicken, pear, rocket and walnuts

Ingredients

For 1 serving

• Farro65 g
• Chicken breast120 g
• Pear1
• Arugula40 g
• Walnuts12 g
• Grana Padano10 g
• Extra virgin olive oil8 g
• Balsamic vinegar1 teaspoon
• Saltto taste

Contains: gluten, lactose, nuts, sulphites,

In season: September – December

Method

1. Bring a pan of water to the boil, salt it and cook the spelt over medium heat for 25–30 minutes, until tender but still slightly chewy; drain and let it cool slightly.
2. Meanwhile heat a griddle or ridged pan over medium-high heat. If the chicken breast is thick, butterfly it so it cooks evenly, then grill it for 5 minutes per side, until well marked and no longer pink inside; salt it and cut it into strips.
3. Wash the pear, core it and slice it thinly; roughly chop the walnuts; wash and dry the rocket.
4. Combine the spelt, chicken, pear, rocket and walnuts, dress with the oil, balsamic vinegar and a pinch of salt and finish with shavings of Grana Padano.