Farro salad with squid tentacles, cherry tomatoes and Taggiasca olives

Preparation

1. STEP 1 OF 10

   Wash the tentacles well in cold water.

2. STEP 2 OF 10

   Put plenty of water, the peeled onion and vinegar into a pot.

3. STEP 3 OF 10

   Bring to a boil, salt and cook the tentacles for about 30/40 minutes from the boil.

4. STEP 4 OF 10

   Check doneness with a fork after 30 minutes (they should be tender).

5. STEP 5 OF 10

   Drain and let cool.

6. STEP 6 OF 10

   Meanwhile cook the farro in plenty of salted water with the whole garlic clove for 20 minutes and drain it.

7. STEP 7 OF 10

   In a bowl combine the juice and zest of the lemon, 1 tablespoon of chopped parsley, salt, pepper and 5/6 tablespoons of oil. Mix everything together.

8. STEP 8 OF 10

   Cut the tentacles into pieces, combine them with the farro and season with the prepared dressing.

9. STEP 9 OF 10

   Add the cherry tomatoes, the spring onion cut into pieces and the pitted olives.

10. STEP 10 OF 10

    Mix everything and put in the fridge for a couple of hours to let the flavors develop.

General Information

Analysis

Macronutrients (100 gr)