Tuscan Farro Salad with Cannellini Beans | Hearty & High-Protein

Rinse the farro (spelt grain) in a sieve under cold running water. Bring plenty of lightly salted water to a boil in a pot, add the farro, and simmer over medium heat for about 20 minutes until al dente. Then drain through a sieve, drain well, and allow to cool in a bowl until lukewarm.

Preheat the oven to 175 °C top/bottom heat. Spread the pine nuts on a baking sheet lined with baking paper and toast in the preheated oven for about 5–7 minutes until golden brown and pleasantly fragrant and nutty. Then remove from the oven and allow to cool.

Drain the white cannellini beans in a sieve, rinse thoroughly with cold water, and drain well. Slice the sun-dried tomatoes into thin strips. Peel the red onion, cut in half, and slice into paper-thin half rings. Wash the arugula and fresh basil and gently pat dry. Roughly tear the basil leaves.