Italian Farro Salad with Bresaola & Rocket | Tuscan Delight

Rinse the spelt thoroughly under running water. Cook in a pot with plenty of boiling salted water according to the package instructions for about 20–25 minutes until al dente. Then drain through a sieve and let cool briefly.

Meanwhile, toast the pine nuts in a small dry frying pan over medium heat for 2–3 minutes until golden brown. Leave to cool on a plate. Wash the rocket and spin dry. Shave the Parmigiano Reggiano into thin shavings using a vegetable peeler.

For the dressing, wash the lemon with hot water, finely grate a little zest, and squeeze 2–3 tbsp of juice. Whisk the lemon juice with extra virgin olive oil, lemon zest, salt, and freshly ground pepper into a smooth vinaigrette.