Insalata di Farro | Tuscan Summer Grain Salad

Rinse the farro (spelt) briefly in a sieve under cold water. Then bring to a boil in twice the amount of lightly salted water and simmer, covered, over medium heat for about 20 to 25 minutes until al dente. Then drain and leave to cool completely.

While the farro is cooling, toast the pine nuts in a non-stick pan without fat over medium heat until golden brown (or alternatively roast in a preheated oven at 160 °C convection for approx. 5 minutes) until fragrant. Then leave to cool on a plate.

Wash the cherry tomatoes and cut them in half. Drain the mini mozzarella balls and halve them if desired. Cut the Kalamata olives into rings. Wash the arugula thoroughly and shake dry. Roughly tear the fresh basil leaves.