Insalata di Farro con Verdure Grigliate (Farro Salad with Grilled Vegetables)
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Ingredients
- 250 g farro
- 1 courgette, sliced
- 2 red peppers, sliced
- 1 red onion, sliced
- 150 g cherry tomatoes, halved
- 10 fresh basil leaves
- 1 tbsp red wine vinegar
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 410 kcal
- Protein
- 11.6 g
- Carbohydrate
- 51.9 g
- of which sugars
- 8.9 g
- Fat
- 15.6 g
- of which saturates
- 2.3 g
- Fibre
- 8.9 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the farro in boiling salted water for 25 minutes until tender, then drain and cool.
- 2
Toss the courgette, peppers and red onion with 2 tablespoons of the olive oil and griddle or grill for 8-10 minutes, turning, until charred and tender.
- 3
Mix the farro with the grilled vegetables, cherry tomatoes and torn basil.
- 4
Whisk the red wine vinegar with the remaining olive oil and toss through the salad.
- 5
Season with black pepper and serve at room temperature.
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