Summer salads: Italian farro salad with vegetables and pesto recipe

Farro wheat is commonly used in salads in Tuscany. It has an interesting texture and can be combined with a variety of summer vegetables and dressings. This one uses pesto, but a basic oil and vinegar dressing can be substituted. If you can't get hold of farro, short- or medium-grained brown rice will also work. Serves 4 200g farro, presoaked overnight 1 tbsp extra virgin olive oil 150g potatoes, diced into 1cm cubes 100g green beans, sliced into 1cm pieces 100g courgettes, cut into small pieces 10 cherry tomatoes, quartered 2 tbsp pesto Salt and pepper 1. Cook the farro in 500ml water for 10-15 minutes (if the farro is not presoaked, it will take about 30-40 minutes). 2. Drain, season and toss in olive oil then allow to cool. 3. Cook the potatoes for 10 minutes and the green beans and courgettes for 4 minutes. Drain, season, and allow to cool. 4. Mix the vegetables with the farro, tomatoes and pesto. 5. Check seasoning and serve.