Tuscan Farro Salad with Braised Leek & Borlotti Beans | Autumnal Delight

Rinse the spelt thoroughly under running water. Cook in plenty of lightly salted water according to package instructions for about 25 to 30 minutes until al dente. Then drain through a sieve, let drain briefly, and allow to cool in a large bowl until lukewarm.

Meanwhile, thoroughly clean the leek, cut in half lengthwise, wash out any sand, and cut into approx. 1 cm wide half-rings. Peel the garlic cloves and cut into thin slices. Strip the thyme leaves from the sprigs. Place the borlotti beans in a sieve, rinse with cold water, and drain well.

Toast the sunflower seeds in a pan without fat over medium heat until golden brown and fragrant. Remove and let cool on a small plate. Heat 2 tbsp of olive oil in the same pan. Add the leek and garlic slices and gently sauté over medium heat for about 8 to 10 minutes until the leek is soft and lightly caramelised. Stir in the fresh thyme leaves.