Salad season is here, and Julie Le Clerc has crafted the perfect dish for summer gatherings! This fresh and vibrant salad combines hearty farro, creamy chickpeas, and tender tuna, offering a light yet satisfying blend of flavours.
Serves 6-8
1 cup (200g) Girolomoni organic farro perlato
250g green beans, trimmed and thickly sliced on the diagonal
300g Callipo yellowfin tuna in oil, drained
325g El Navarrico chickpeas, drained
1/2 cup Losada pitted Manzanilla olives, drained
1/3 cup Sabato semi-dried cherry tomatoes
1/3 cup Sabato classic French dressing
Handful of baby rocket leaves
Sal de Añana spring salt
Freshly ground black pepper
Bring a large pot of water to the boil, stir in the farro and cook gently for 20-25 minutes, or until al dente (just tender to the bite). Drain well and set aside in a large bowl to cool to room temperature.
At the same time, in another pot, cook beans in boiling, salted water for 3 minutes. Drain and refresh in ice cold water to cool. Drain well.
Add the beans and all remaining ingredients, including the dressing, to the farro. Toss well to combine. Adjust seasoning with salt and pepper to your liking. Serve at room temperature.
Recipe by Julie Le Clerc
