Farro salad with tuna, green beans and black olives

Ingredients

For 1 serving

• Farro70 g
• Canned tuna in water100 g
• Green beans150 g
• Cherry tomatoes80 g
• Black olives6
• Red onion20 g
• Extra virgin olive oil10 g
• Parsley4 g
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Bring two pans of water to the boil and salt them. In one, cook the spelt over medium heat for 25–30 minutes, until the grains are tender but still slightly chewy.
2. Meanwhile top and tail the green beans, wash them and boil them in the other pan for 7 minutes, until tender but still crisp.
3. Drain the spelt and beans and cool them under cold water; cut the beans into pieces about 3 cm long.
4. Drain the tuna, wash and halve the cherry tomatoes, slice the olives into rings and thinly slice the red onion; chop the parsley.
5. Combine everything in a bowl and dress with the oil, a pinch of salt and the parsley.