This is a great salad which goes nicely with a BBQ or as a stand-along bowl. Packed with nutrients, farro is an ancient grain which can be combined with any veggies and is worth exploring

Preparation time: 30 minutes

What you need:

9oz. (250g) farro

2-3 carrots, cut into small pieces

1 zucchini, cut into small pieces (similar size as carrots)

2-3 green onions, chopped

1 bunch fresh coriander, chopped (you can substitute with parsley or even dill)

3 tablespoons sesame oil (you can substitute with olive oil or other oils, but the sesame gives a very nice flavor)

2 tablespoons white Modena vinegar, adjust to you taste

1 teaspoon cumin powder

Salt & pepper

How to do it:

Cook farro with 1/2 teaspoon salt according to package instructions, drain and add to a large salad bowl

Heat 1 tablespoon sesame oil in a medium-size pot over medium heat, add carrots

Cook carrots for about 4-5 minutes, keep stirring, add a bit of water if the bottom becomes too sticky.

Add cumin, salt and pepper and stir

Add zuchini and cook for another 1-2 minutes, until zucchini turns golden. The carrots and zucchini should be soft, but not too soft or even mushy.

Add carrots and zucchini to the bowl and mix everything.

Add chopped green onions and herbs and mix well

Mix in a cup remaining sesame oil, vinegar, ½ teaspoon salt and ½ teaspoon pepper

Add vinaigrette to the bowl and mix well

Taste the salad and add more oil, vinegar, salt, pepper, cumin until you like it!

Enjoy!