Recipe for Farro with Broad beans, Peas, Asparagus and Spinach

Ingredients:

250gms of cooked farro

4 tbsp extra virgin olive oil

Juice of one lemon Sea-salt and freshly ground black pepper

60gms of cooked broad beans

60gms of cooked peas

½ cup of cooked spinach

8 asparagus spears — quickly blanched

As a general rule of thumb all vegetables that grow above the ground should be dropped into boiling, well salted water. While all vegetables that grow below the ground should go into cold water.

Broad beans need no more than a minute in boiling water — asparagus the same.

Peas need a minute or so more. I prefer not to refresh cooked vegetables under running water but to dress them quickly while still warm. I believe this gives them a better flavour.

I cook spinach by simply rinsing it well in cold water and placing a dry pan over a low heat — the water that clings to leaves is enough to create steam to wilt the spinach — remove quickly and drain in a colander.

I always double pod broad beans — I do not find the pale, tough outer skin pleasant to eat — it is extra work but well worth it! Place the farro, spinach, peas, broad beans and asparagus into a bowl – dress with olive oil and lemon.

Season with sea-salt and black pepper and toss together lightly with your fingers.

Again serve quickly while the flavours are fresh!