Ingredients for 4 people

  • 160 g farro ​
  • 1 carrot, peeled and cubed ​
  • 1 courgette, peeled and cubed ​
  • ½ red pepper, deseeded and cubed ​
  • 4 slices fresh pineapple, cored and cut into chunked ​
  • 4 basil leaves, torn ​
  • Extra virgin olive oil, to taste ​
  • De Nigris Gold Balsamic Vinegar, to taste ​
  • Sea salt, to taste ​

For the recipe

Rinse the farro and add to pan of boiling water. Bring the pan to a simmer and cook farro until tender (around 15 to 20 minutes). Remove from the heat, strain in a sieve, and rinse quickly with cold water. Shake off excess water, and place the cooked farro in a salad bowl. ​
Fry off the cubed vegetables in a table spoonful of olive oil, in frying pan. Sprinkle with a little salt, and fry gently for around 15 minutes, until the vegetables are cooked through, but still crunchy. Take the pan off the heat and allow the vegetables to cool. ​
Add the cooked vegetables and the chopped pineapple to the bowl containing the farro, and add drizzles of olive oil and De Nigris Gold Balsamic Vinegar of Modena, to taste, and toss the salad. Top with torn fresh basil and serve! ​
The salad can be covered and stored in a refrigerator for up to two days.