Farro salad with chickpeas, feta and cucumber

Ingredients

For 1 serving

• Farro70 g
• Cooked chickpeas80 g
• Cucumber120 g
• Cherry tomatoes100 g
• Feta30 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 farro over a medium heat for 20 minutes, until tender but still with some bite.
2. Drain it, rinse it briefly under cold water and spread it out on a plate to cool to lukewarm.
3. Meanwhile wash the cucumber, trim the ends and cut it into roughly 1 cm cubes; if it is very seedy, scoop out the centre with a teaspoon first. Wash the cherry tomatoes and quarter them.
4. Drain the cooked chickpeas, rinse them under running water and drain well; crumble the feta with your fingers.
5. In a bowl combine the farro, chickpeas, cucumber and tomatoes, dress with the olive oil, oregano and a little salt (the feta is already salty), toss and add the feta last.