Zesty Pea, Farro & Basil Pesto Salad

Step 1

Put the farro in a bowl, cover with cold water to soak for 15 minutes

Step 2

Carefully peel off and discard any stringy bits from sides of sugar snaps

Step 3

Drain farro and tip into a saucepan. Cover with cold water and bring to boil over medium heat

Step 4

Cook for 20-30 minutes until soft - go by texture rather than timing

Step 5

Drain well and leave to cool

Step 6

Wipe out the saucepan

Step 7

Boil sugar snap and podded peas in salted, boiling water for 2-3 minutes, until just cooked

Step 8

Drain and quickly run under cold water for 30 seconds to stop cooking and cool down

Step 9

Drain again, shaking off any water

Step 10

Put Sacla’ Pesto, lemon juice and 2tbsp of oil in a mixing bowl

Step 11

Add farro, sugar snap and podded peas and stir until everything is combined Loosely toss in the rocket

Step 12

Season to taste and divide between salad bowls

Step 13

Drizzle with rest of the oil and tear a few basil leaves over the top

Step 14

Scatter with lemon zest and Parmesan or Pecorino, finish with a grind of pepper