Italian farro salad with vegetables and pesto | Summer salads

Farro wheat is commonly used in salads in Tuscany. It has an interesting texture and can be combined with a variety of summer vegetables and dressings. This one uses pesto, but a basic oil and vinegar dressing can be substituted. If you can't get hold of farro, short- or medium-grained brown rice will also work.

Serves 4

200g farro, presoaked overnight
1 tbsp extra virgin olive oil
150g potatoes, diced into 1cm cubes
100g green beans, sliced into 1cm pieces
100g courgettes, cut into small pieces
10 cherry tomatoes, quartered
2 tbsp pesto
Salt and pepper

1. Cook the farro in 500ml water for 10-15 minutes (if the farro is not presoaked, it will take about 30-40 minutes).
2. Drain, season and toss in olive oil then allow to cool.
3. Cook the potatoes for 10 minutes and the green beans and courgettes for 4 minutes. Drain, season, and allow to cool.
4. Mix the vegetables with the farro, tomatoes and pesto.
5. Check seasoning and serve.

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