Sophie Grigson's Insalata di Grano, Pomodoro e Asparagi Crudi
Whisk up this garden wheat or farro salad with a bright fresh lemony flavour, taken from Series Two of Sophie Grigson: Slice of Italy.
Ingredients
Method
Step 1
Cook your wheat or farro in plenty of salted boiling water according to packet instructions. Drain well and leave to cool.
Step 2
Trim the woody bases from the asparagus, then use a vegetable peeler to shave the asparagus into a pile of fine strips. Peel the carrot then shave that into long ribbons as well.
Step 3
Toss with the wheat and all the remaining ingredients except the rocket, then taste and add more lemon, salt, pepper or oil as needed.
Step 4
You’re after a salad with a bright fresh lemony flavour that shouts ‘I’m alive, I’m delicious, eat more of me’. Eat right then and there, or let it sit around, covered, for a few hours for the flavours to develop and for the vegetables to soften. Either way, toss the rocket into the mix just before eating.
