Warm grilled chicken salad with farro, cherry tomatoes and rocket

Ingredients

For 1 serving

• Chicken breast130 g
• Farro60 g
• Cherry tomatoes150 g
• Arugula40 g
• Basilto taste
• Lemon juice10 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed farro for 25 minutes, until tender but still slightly chewy; drain and spread it out in a bowl to cool a little.
2. Meanwhile butterfly the chicken breast so it is an even thickness, and season with salt and black pepper.
3. Heat a griddle over medium-high heat and cook the chicken for 5 minutes per side, until golden outside and white and juicy in the centre; rest it for 2 minutes and cut it into strips.
4. Wash and dry the rocket and cherry tomatoes and halve the tomatoes. Whisk the oil with the lemon juice and a pinch of salt.
5. Toss the farro with the tomatoes, rocket and torn basil, dress with the lemon dressing, add the chicken and serve warm.