ITALIAN FARRO SALAD - SPELT INSALATA DI FARRO

INGREDIENTS • spelt - 9 oz - slightly less than 2 cups • spring onions - 2 • cherry tomatoes - 14 oz • salad leaves - a few • sugar snap peas - 3.5 oz • watercress - a few leaves • peppers - 1 • parmesan shavings • olive oil • salt • toasted almond flakes - 5 tbsp

METHOD: Soak the spelt in cold water for 20 minutes and drain. Place it in a pot with salty cold water and bring to the boil. Cook for 25 minutes or until tender. Drain and let it cool down then put it in a bowl and mix with 2 tbsp of olive oil. Remove the pepper's filaments and seeds and cut it finely. Put them on a roasting tray, with the tomatoes, drizzle with olive oil, turn to coat and roast at 390F for 20 minutes. Chop the onions, steam the snap peas for 5 minutes and prepare the salad leaves. Add all the vegetables, a few Parmesan shavings to the bowl with the spelt and mix well. Sprinkle with almond flakes and a drizzle of olive oil and serve.

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