Kamut salad with broad beans, cherry tomatoes and ricotta salata

Ingredients

For 1 serving

• Kamut (khorasan wheat)65 g
• Broad beans150 g
• Cherry tomatoes120 g
• Ricotta salata35 g
• Spring onions1
• Mint3 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Bring a pan of water to the boil, salt it and cook the kamut over medium heat for about 35 minutes, until the grains are tender but still firm to the bite; drain and cool under cold water.
2. Meanwhile pod the broad beans. Bring a small pan of water to the boil and blanch them for 3 minutes, until the skins wrinkle; refresh in cold water and slip off the skins by squeezing them between your fingers.
3. Wash and quarter the cherry tomatoes; trim the spring onion and slice it into thin rings; tear the mint leaves.
4. Combine the kamut, broad beans, tomatoes and spring onion, dress with the oil, salt, black pepper and mint and finish with the grated ricotta salata.