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Ein aromatischer, italienischer Hauptspeisensalat mit nussigem Dinkel (Farro), saftigen Kirschparadeisern aus dem Backrohr, würzigem Feta, Taggiasca-Oliven, Rucola und gerösteten Pinienkernen. Verfeinert mit einem fruchtigen Balsamico-Dressing.
Ingredients
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, cut them in half, and place them on a baking sheet lined with baking paper. Drizzle with 1 tbsp of olive oil, season with a pinch of salt, and roast gently in the oven for about 15 minutes until they burst slightly and develop their full aroma.
Toast the pine nuts in a non-stick pan without fat over medium heat for 2–3 minutes until golden brown. As soon as they smell nutty, immediately transfer them to a flat plate and leave to cool.
Cooking the Spelt & Dressing
Briefly rinse the spelt (farro) in a sieve under cold water. Bring to a boil in a pot with two and a half times the amount of salted water and simmer, covered, over low heat for about 20–25 minutes until al dente. Then drain through a sieve and let cool slightly.
Chef's tip
The Tuscan farro salad tastes particularly good served lukewarm, but is also ideal for lunch the next day, as the spelt stays wonderfully juicy in the fridge.
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