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Farro salad with dried tomato and basil pesto
 
 
4 ServingsPTM20 min

Farro salad with dried tomato and basil pesto


Salad of farro with cucumber, fennel, radish, parsley, pesto and cheese

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Directions

  1. Cook the farro in water with salt according to the instructions on the package. Drain and allow to cool on a flat dish.
  2. Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon.
  3. Cut the stems and a small piece of the underside of the fennel bulb. Halve them in the length and then cut into quarters.
  4. Clean the radish and use the food processor to cut the cucumber, fennel and radish into thin slices.
  5. Pick the leaves of the parsley and cut roughly. Drain the pomodori, collect the oil and cut into strips.
  6. Mix the farro with the basil pesto, chopped vegetables, pomodori, 2/3 of the parsley and 3 tbsp of the tomato oil.
  7. Scrape the cheese into pieces with a peeler and garnish with the rest of the parsley.


Nutrition

540Calories
Sodium17% DV410mg
Fat45% DV29g
Protein30% DV15g
Carbs17% DV51g
Fiber28% DV7g

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