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.

Thanks to guardian.co.uk who have provided this article. View the original here.