Shake up your lunch routine with this delicious Farro Salad! Packed with Mediterranean flavours of olives, capers, cherry tomatoes and zucchini this salad will become a picnic favourite.
1can14oz/400g white beans, butter beans or cannellini beans, drained
2cups/200g farrocooked
1small zucchinishaved into ribbons with a vegetable peeler
6-7red and yellow cherry tomatoes
1tbspcapers
5-6Kalamata olivespitted and halved
¼red onionsliced
1tbspfresh mintchopped
2tbspfresh basilsliced
salt to taste
Instructions
Cook the farro grain according to package instructions, drain and cool.
In a large bowl combine all the French vinaigrette ingredients, mix with a whisk until the dressing is emulsified, then add the beans and cooled farro, let it sit for 10-15 minutes for the ingredients to absorb the flavour of the vinaigrette.
Then add the remaining ingredients and mix gently until combined.