Farro with salmon, zucchini and mint

Ingredients

For 1 serving

• Farro60 g
• Salmon fillet120 g
• Zucchini150 g
• Spring onions1
• Extra virgin olive oil6 g
• Mint3 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat a conventional oven to 200 °C and bring a pan of water to the boil for the farro.
2. When the water boils, salt it, add the rinsed farro and cook for 25 minutes over medium heat, until tender but still chewy; drain.
3. Meanwhile put the salmon fillet on a lined baking tray, salt it and brush with a little of the olive oil. Bake at 200 °C for 12 minutes, until the flesh is opaque and flakes with a fork.
4. Wash and trim the courgettes and dice them into 1 cm pieces; thinly slice the spring onion. Heat the remaining oil in a frying pan over medium-high heat and toss them for 5 minutes, until the courgettes are golden but still firm; salt them.
5. Mix the farro and courgettes, add the skinless salmon in flakes, torn mint leaves, the lemon juice and a grind of black pepper. Serve warm.