second courses

salads and side dishes


– 250g Organic Pearl Farro

– 1 jar tuna fillets in oil

– 1 jar pre-cooked chickpeas

– 1 onion

– black pepper to taste

– salt

– extra virgin olive oil

– lettuce leaves for garnish

Farro with tuna and chickpeas



Cook the pearl farro in salted boiling water (NO SOAKING NEEDED) for 15 minutes.

Drain and let cool under cold running water. Add to all other ingredients in a bowl.

Divide the farro salad into four bowls and garnish with a leaf of lettuce. Season with salt.

Serve with a drizzle of olive oil and freshly grated pepper.

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