Farro salad with sardines, fennel and orange

Ingredients

For 1 serving

• Farro60 g
• Sardines130 g
• Fennel0.5
• Orange0.5
• Extra virgin olive oil8 g
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: December – March

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 turn the oven on to 200 °C. If the sardines are whole, remove the heads and guts, open them out flat and pull out the backbone; rinse and pat dry.
3. Lay the opened sardines skin side down on a tray lined with baking paper, drizzle with a little oil, salt them and bake for 8 minutes, until the flesh is opaque.
4. Trim the fennel and slice it very thinly; peel the orange to the flesh, cutting away the peel and white pith with a knife, and cut it into segments; chop the parsley.
5. Drain the farro, mix it with the fennel and orange and dress with the remaining oil and a pinch of salt; top with the sardines and parsley.