Tomato farro with mozzarella and basil

Ingredients

For 1 serving

• Farro75 g
• Cherry tomatoes200 g
• Mozzarella60 g
• Garlic1 clove
• Extra virgin olive oil8 g
• Basil6 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed farro for 25 minutes over medium heat, until tender but still chewy; drain.
2. Meanwhile wash and halve the cherry tomatoes; cut the mozzarella into dice of about 1 cm and leave it to drain in a sieve.
3. When the farro has 10 minutes left, heat the olive oil in a frying pan over medium heat with the crushed garlic clove for a minute, until just golden. Add the tomatoes and a pinch of salt and cook for 6 minutes, until soft and saucy.
4. Remove the garlic, add the drained farro to the sauce and stir for a minute over medium heat, until well coated.
5. Turn off the heat and serve with the mozzarella, torn basil and a pinch of oregano: the mozzarella warms through without turning rubbery.