Mediterranean Farro Salad
Make this salad a little ahead of time to let the flavours develop.
75g , toasted in a 170C oven for 10 minutes or starting to brown
3-4 Tbsp , soaked for half an hour then drained
100g , chopped
½ a 185g jar , drain and save the oil
1 handful of fresh rocket, chopped
50g Italian parsley, chopped
150g buffalo mozzarella, torn into bite sized pieces
1-2 Tbsp of
Sea salt and freshly ground black pepper
Cook the farro in boiling salted water for 20 minutes. Drain well.
Mix all the ingredients together along with the drained oil from the olives. Season with salt and pepper.
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