Warm chicken, farro, cherry tomato and rocket salad

Ingredients

For 1 serving

• Chicken breast130 g
• Farro60 g
• Cherry tomatoes150 g
• Arugula40 g
• Cucumber100 g
• Green olives5
• Extra virgin olive oil10 g
• Balsamic vinegar5 ml
• Dried oreganoto taste
• Saltto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Rinse the farro, put it in cold salted water, bring to the boil and cook for 25 minutes over medium heat, until tender but al dente; drain and spread out to cool slightly.
2. Meanwhile heat a grill or griddle pan over high heat. Pat the chicken breast dry, salt it and grill for 5 minutes per side, until it has golden grill marks and is no longer pink in the centre; rest it for 2 minutes and cut into strips.
3. Wash and halve the cherry tomatoes; wash the cucumber and cut it into dice of about 1 cm; pit the green olives and slice them; wash and dry the rocket.
4. Combine the farro, tomatoes, cucumber, olives and rocket in a bowl, dress with the oil, balsamic vinegar, dried oregano and a pinch of salt and top with the still-warm chicken.