Lemon prawns with sautéed broccoli and farro

Ingredients

For 1 serving

• Shrimp180 g
• Broccoli200 g
• Farro50 g
• Extra virgin olive oil8 g
• Lemon0.5
• Garlic1 clove
• Saltto taste

Contains: gluten, shellfish,

In season: October – March

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 cut the broccoli into florets of about 3 cm and wash them; bring a small pan of salted water to the boil and blanch them for 4 minutes, until just tender; drain.
3. Peel the prawns and remove the black vein.
4. In a wide frying pan warm the oil with the crushed garlic over medium-high heat, add the broccoli and sauté for 2–3 minutes, until lightly golden.
5. Add the prawns with a pinch of salt and cook for 2–3 minutes, until pink and opaque; turn off the heat, remove the garlic and pour over the lemon juice.
6. Serve the prawns and broccoli over the spelt, spooning the lemony juices on top.