Herbed rabbit with farro, tomato and cucumber salad

Ingredients

For 1 serving

• Rabbit150 g
• Thymeto taste
• Bay leavesto taste
• Farro55 g
• Tomatoes150 g
• Cucumber100 g
• Basilto taste
• Extra virgin olive oil10 g
• Lemon juice10 ml
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Put the rabbit in a pan with enough cold salted water to cover, the thyme and the bay leaf; bring to the boil, lower the heat and simmer for 40 minutes, skimming at the start, until the meat comes away easily from the bone.
2. Meanwhile rinse the spelt and cook it in another pan of salted boiling water for 25 minutes, until tender but still with some bite; drain, cool under cold water and leave to drip dry.
3. Wash the tomatoes and cucumber and cut them into dice of about 1 cm; tear the basil.
4. In a bowl combine the spelt, tomatoes, cucumber and basil and dress with half the oil, the lemon juice and salt.
5. Drain the rabbit and let it cool for 10 minutes, until you can handle it, then shred it with your hands, discarding bones and skin; dress with the remaining oil and a pinch of salt.
6. Serve the spelt salad with the rabbit on top.