Warm farro, borlotti and radicchio salad

Ingredients

For 1 serving

• Farro60 g
• Cooked borlotti beans130 g
• Radicchio120 g
• Red onion0.3
• Extra virgin olive oil10 g
• Balsamic vinegar1 tablespoon
• Rosemaryto taste
• Saltto taste

Contains: gluten, sulphites,

In season: November – March

Method

1. Bring a pan of water to the boil, salt it and cook the farro over a medium heat for 20 minutes, until tender but firm to the bite.
2. Meanwhile wash the radicchio and cut it into strips about 1 cm wide; thinly slice the red onion. Drain and rinse the borlotti beans; finely chop the rosemary needles.
3. Heat half the oil in a frying pan over a medium heat and cook the onion for 2 minutes, until softened; turn the heat to high, add the radicchio and wilt it for 3 minutes. Deglaze with the balsamic vinegar and let it evaporate for a minute; salt.
4. Drain the farro and put it in a bowl with the beans and radicchio.
5. Dress with the remaining oil and the chopped rosemary, toss and serve warm.