Grilled amberjack with zucchini and farro

Ingredients

For 1 serving

• Amberjack160 g
• Zucchini1
• Farro50 g
• Extra virgin olive oil6 g
• Basilto taste
• Lemon0.5
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed spelt for 25 minutes, until tender but still with some bite; drain.
2. Meanwhile wash and trim the courgette and slice it lengthways about 5 mm thick. Heat a griddle over high heat until very hot.
3. Grill the courgette for 2–3 minutes per side, until soft and marked; cut it into pieces and add it to the spelt.
4. Pat the amberjack dry, salt it and grill for 3 minutes per side, until opaque right through but still juicy.
5. Dress the spelt and courgette with the oil, torn basil, lemon juice and a pinch of salt and serve with the amberjack.