Page title and description

Vegetarian mains
Italian farro salad with vegetables and pesto
Cook's notes
You can use short or medium grain brown rice instead of farro in this dish.Ingredients
- 100g farro, soaked overnight in cold water
- 1 tbsp olive oil
- 150g potatoes, cut into 1cm cubes
- 100g green beans, sliced into 1cm pieces
- 100g courgettes, cut into small pieces
- 10 cherry tomatoes, quartered
- 2 tsp pesto
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
-
Step 1
Cook the farro in 500ml boiling water for 10 minutes (if you haven't pre-soaked the farro it will take 30-40 minutes). -
Step 2
Drain, season, toss in the olive oil and leave to cool. Cook the potatoes in boiling water for 10 minutes and the green beans and courgettes for 4 minutes. Drain, season and allow to cool. -
Step 3
Mix with the farro, tomatoes and pesto. Check the seasoning and serve.