Tuscan Farro Salad with Savoy Cabbage & Hazelnuts

Rinse the spelt (farro) under cold water in a fine sieve. Cook in plenty of boiling salted water according to package instructions for approx. 20–25 minutes until al dente. Then drain in a sieve, let drain well, and allow to cool on a flat plate until lukewarm.

Toast the hazelnuts in a dry pan over medium heat for 3–4 minutes until golden brown and fragrant. Then transfer to a cutting board, let cool briefly, and coarsely chop.

Clean the savoy cabbage, cut out the tough core in a wedge shape, and slice the leaves into thin, bite-sized strips. Halve the red onion and slice into thin half-rings. Peel and finely chop the garlic.