Lupin bean bowl with farro, cherry tomatoes and olives

Ingredients

For 1 serving

• Farro60 g
• Lupini beans120 g
• Cherry tomatoes150 g
• Cucumber80 g
• Green olives6
• Red onion20 g
• Dried oreganoto taste
• Extra virgin olive oil10 g
• Basil4 g
• Saltto taste

Contains: gluten, lupin,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25–30 minutes, until tender but still al dente. Drain, run it under cold water and let it drain well.
2. Meanwhile, pop the lupini beans out of their skins by squeezing them between your fingers and rinse them under running water to remove the brine.
3. Wash the cherry tomatoes and cucumber; quarter the tomatoes and cut the cucumber into roughly 1 cm cubes. Thinly slice the red onion and slice the green olives into rings.
4. Combine the farro, lupini and vegetables in a bowl, dress with the oil and oregano, mix well and finish with torn basil leaves.