Tuna, Chickpea and Roasted Pepper Farro Salad

Categories: Sides & Salads

Ingredients

  • 50ml Filippo Berio extra virgin olive oil
  • Juice of 1 lemon
  • Juice of 1 orange
  • 1 garlic clove, crushed
  • 1 tsp fresh thyme, chopped
  • 100g farro
  • 2 roasted red peppers
  • 100g black olives
  • 1tbsp fresh oregano, chopped
  • 1tbsp fresh mint, chopped
  • 2x spring onions, diced
  • 1x 400g tin chickpeas
  • 1x 150g tin tuna

Method

  1. In a small bowl, whisk together olive oil, lemon, orange juice, garlic and chopped thyme leaves, set aside.
  2. Boil a large pan of water and add the farro. Cook for 15-20 minutes or until tender. Drain and leave to dry.
  3. Finely chop the mint, oregano and spring onion, slice the red peppers and halve the olives, place all in a salad bowl.
  4. Drain the chickpeas and tuna, add to the salad bowl.
  5. Add the farro, salad dressing and stir before serving.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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