Farro Salad

Ingredients

• 250 g farro or pearled spelt
• 250 g cherry tomatoes, halved
• 1 cucumber, diced
• 125 g mozzarella, torn
• 1 small red onion, finely sliced
• 1 handful basil leaves
• 4 tbsp olive oil
• 1 lemon, juiced

Method

1. Cook the farro in salted water for 25–30 minutes until tender. Drain and cool.
2. Whisk the oil and lemon juice with seasoning.
3. Toss the farro with the tomatoes, cucumber, onion and dressing.
4. Add the mozzarella and basil just before serving.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.