Tuscan Farro Salad with Mozzarella | Summery & Fresh

Thoroughly rinse the spelt in a fine sieve and cook in plenty of boiling salted water according to the package instructions (approx. 20–25 minutes) until al dente. Then drain, rinse with cold water, and leave to cool in a large bowl.

Meanwhile, preheat the oven to 200 °C top/bottom heat. Wash and halve the cherry tomatoes. Finely chop the garlic cloves. Mix the cherry tomatoes and garlic on a baking sheet lined with baking paper with 1 tbsp olive oil, a pinch of salt and pepper, and roast in the oven for 12–15 minutes until slightly caramelized.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown, then immediately transfer to a plate to cool.