Farro salad with grilled aubergine, peppers and mozzarella

Ingredients

For 1 serving

• Farro70 g
• Eggplant150 g
• Bell peppers0.5
• Mozzarella70 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: July – 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 firm to the bite; drain and let it cool slightly.
2. Meanwhile wash the aubergine and peppers. Slice the aubergine about 1 cm thick; remove the stalk, seeds and pith from the pepper and cut it into wide strips.
3. Heat a griddle well over a high heat and cook the pepper for 4–5 minutes per side, until the skin is blistered and the flesh is soft; then grill the aubergine for 3 minutes per side, until soft and well marked. Salt the vegetables.
4. Cut the vegetables into thin strips; drain the mozzarella and cut it into cubes of about 1.5 cm.
5. Combine the farro, vegetables and mozzarella; dress with the olive oil, salt and torn basil and toss.