Farro with prawns, asparagus and peas

Ingredients

For 1 serving

• Farro60 g
• Shrimp150 g
• Asparagus120 g
• Peas60 g
• Shallot15 g
• Extra virgin olive oil10 g
• Lemon zest1 g
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: April – June

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro for 25 minutes over medium heat.
2. Meanwhile wash the asparagus, snap off the woody base where it bends naturally and cut the stalks into 3 cm pieces, leaving the tips whole. Peel the prawns and remove the dark vein along the back; chop the shallot.
3. For the last 4 minutes of the farro, add the peas and asparagus, until tender but still bright green; drain everything.
4. Meanwhile heat the olive oil in a wide frying pan over medium heat and fry the shallot for 2 minutes, until translucent. Turn up the heat, add the prawns and toss for 2 minutes, until pink; salt them.
5. Add the farro and vegetables and stir for 1 minute over medium heat. Off the heat, finish with grated lemon zest and a grind of black pepper.