Farro with mozzarella, grilled zucchini and cherry tomatoes

Ingredients

For 1 serving

• Farro60 g
• Mozzarella80 g
• Zucchini150 g
• Cherry tomatoes120 g
• Basilto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed farro for 25 minutes, until tender but still slightly chewy.
2. Drain it, rinse under cold water to stop the cooking and cool it down, then let it drain well.
3. Meanwhile wash and trim the courgettes and slice them lengthways about 5 mm thick. Heat a griddle over high heat and grill them for 2 minutes per side, until soft and marked; let them cool slightly and cut them into pieces.
4. Wash and halve the cherry tomatoes; dice the mozzarella and leave it to drain.
5. In a bowl mix the farro, courgettes, tomatoes and mozzarella; dress with the oil, torn basil, salt and black pepper and serve.