Farro salad

I like cold summer rice, pasta, barley or couscous salads. Farro is lovely too, made ahead and kept a few days refrigerated, better next day.

INGREDIENTS

400 g FARRO

2 LARGE COURGETTES

10 CHERRY TOMATOES

1 RED ONION

250 g TUNA IN OIL

3 TABLESPOONS OF CAPERS IN OIL

3 TABLESPOONS OF TAGGIASCA OLIVES

150 g CACIOTTA

MIXED HERBS (basil, parsley, chives, thyme, oregano)

GRATED ZEST OF 1 LEMON

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I used quick organic farro, 10 minutes from boiling.

I boil, drain and cool.

I finely chop and quickly cook courgettes with oil, salt and pepper, keeping crisp, then similarly cook sliced onion.

I dice tomatoes.

I dice Caciotta.

I add courgettes to farro.

Onions.

Drained crumbled tuna.

Capers and olives.

Diced tomatoes and Caciotta.

I chop herbs.

I add them.

I grate lemon zest.

I add plenty of oil and gently mix.

I cover and rest for flavours to develop.