Italian Farro Salad with Sun-Dried Tomatoes

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook the farro (emmer) according to the packet instructions for about 25 minutes until al dente, drain and leave to cool.

   25:00
2. 2

   Cut the sun-dried tomatoes into strips and dry-toast the pine nuts.

3. 3

   Mix the farro with the tomatoes, rocket and pine nuts.

4. 4

   Season with olive oil, balsamic vinegar and salt and scatter with Parmesan shavings.