Farro with summer vegetables

Ingredients

• 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it -use 1 part farro, 2 parts water)
• the juice of 1 lemon
• 2 large handfuls of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them)
• 5-6 sun dried tomatoes, soaked in natural mineral or filtered water for about 30 minutes
• a handful of capers, soaked in natural mineral or filtered water for about 10 minutes
• 2 cloves of garlic, peeled
• a small handful of fresh mint
• a couple leaves of fresh basil
• 10-12 cherry tomatoes, washed
• extra virgin olive oil, to taste
• whole sea salt, just enough to taste
• chilli powder, to taste

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Preparation

• Put the farro and the water in a pan. Add the salt and bring to a boil over medium heat. Turn the heat down a little, cover with a lid and let cook.
• The farro should be ready in about 30 minutes (about 15 if you are using a pressure cooker). As soon as the farro is cooked al dente, drain well and transfer it into a large salad bowl.
• Add the remaining lemon juice and let cool (first at room temperature then in the fridge). Once the soaking time is over, rinse the sun dried tomatoes, pat dry them and chop or cut them.
• Rinse the capers and pat dry them. Mince the garlic, mint and basil. Cut the cherry tomatoes into halves or wedges.
• When both the farro and the green beans are cold mix them together in the salad bowl and add the remaining ingredients. Toss, sprinkle with oil, salt and chilli powder and toss once more just before serving.