Salmon and zucchini skewers with farro salad

Ingredients

For 1 serving

• Salmon fillet130 g
• Zucchini150 g
• Farro50 g
• Cherry tomatoes100 g
• Basilto taste
• Extra virgin olive oil10 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: May – September

Method

1. Rinse the farro, put it in a pan of cold salted water, bring to the boil and cook for 25 minutes over medium heat, until tender but still al dente. Drain and spread it in a bowl to cool slightly.
2. Meanwhile wash and trim the courgettes and cut them into chunks of about 2.5 cm; skin the salmon fillet and cut it into chunks of the same size.
3. Thread the salmon and courgettes alternately onto skewers, brush with half the oil and salt them.
4. Heat a grill or griddle pan over medium-high heat and cook the skewers for 3 minutes per side, until the salmon is golden outside and just pink inside and the courgettes have grill marks.
5. Wash and halve the cherry tomatoes; dress the farro with the tomatoes, torn basil, the remaining oil, a squeeze of lemon juice, salt and black pepper, and serve with the skewers.