Fresh fava bean, farro and mint salad

Ingredients

For 1 serving

• Broad beans150 g
• Farro60 g
• Cucumber100 g
• Radishes50 g
• Mint4 g
• Sunflower seeds10 g
• Extra virgin olive oil1 tablespoon
• Lemon juice1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: April – June

Method

1. Bring a pot of salted water to the boil, rinse the spelt and cook it over medium heat for 25 minutes, until tender but still firm; drain and spread it on a plate to cool slightly.
2. Meanwhile bring a small pan of water to the boil and blanch the podded broad beans for 2 minutes; drain, cool them in cold water and slip off their skins by pinching with your nails.
3. Wash the cucumber and radishes and dice them into about 1 cm pieces.
4. Combine the spelt, broad beans, cucumber and radishes in a bowl; dress with the oil, lemon juice, torn mint leaves, salt and pepper and finish with the sunflower seeds.