Farro salad with tuna, cherry tomatoes, olives and basil

Ingredients

For 1 serving

• Farro70 g
• Canned tuna in water110 g
• Cherry tomatoes150 g
• Black olives15 g
• Cucumber80 g
• Basilto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Put a pan of water on to boil. Rinse the spelt and, when the water boils, salt it and cook the spelt over medium heat for 25 minutes, until tender but still with some bite.
2. Drain the spelt and run it under cold water until cool, so it stops cooking and doesn't go mushy; drain well.
3. Meanwhile wash the cherry tomatoes and cucumber; quarter the tomatoes and cut the cucumber into roughly 1 cm cubes. Drain the tuna in water.
4. In a bowl combine the spelt, tomatoes, cucumber, black olives and flaked tuna.
5. Dress with the oil, torn basil, salt and pepper and toss.