An easy, three-step recipe with maximum flavour impact. Enjoy this farro salad made with quality ingredients such as Salvagno pitted olives and our Sabato salted capers, for a light lunch or dinner.

Serves 6-8

1 bag Girolomoni Farro
75g walnut pieces (toasted in a 170˚C oven for 10 minutes or starting to brown)
3-4 Tbsp Sabato salted capers (soaked for half an hour then drained)
100g Sabato semidried tomatoes (chopped)
½ a 185g jar Salvagno pitted olives in oil (drain and save the oil) or Losada pitted manzanilla olives, chopped
1 handful of fresh rocket (chopped)
50g fresh Italian parsley (chopped)
150g Clevedon Buffalo Mozzarella, torn into bite-sized pieces
1-2 Tbsp Forum cabernet sauvignon vinegar
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.

Make this salad a little ahead of time and let the flavours develop.



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