Farro Salad WITH BASIL AND TOMATOES

+SF

This farro salad is the perfect example of what to do when you think you have nothing in your kitchen to cook with. Farro and chickpeas provide the bulk, while tomatoes and arugula lighten up the dish. Use the ingredients in this recipe as bullet points for what you can whip together with a few last minute kitchen staples, yet swap them out when needed. —MR

SERVES 3 TO 4

1 cup (200 g) uncooked farro

2 handfuls arugula

Handful Kalamata olives, halved

1 (14-oz [397-g]) can chickpeas, rinsed and drained

½ avocado, cubed

1 cup (160 g) cherry tomatoes, sliced in half

Handful fresh basil, roughly chopped

Small handful pumpkin seeds

Juice of ½ lemon

1–2 tbsp (15–30 ml) olive oil

Sea salt

Start by cooking the farro as the packet instructs. In the meantime, add all of the salad ingredients to a large mixing bowl, including the lemon juice, olive oil and sea salt. When ready, toss in the warm farro and mix well. Serve it in bowls and enjoy!