Pesto Farro With Cherry Tomatoes

This is a classic summer recipe in my family, cooked in alternative to old boring rice salad, can be made a complete though light meal by adding 2-3 cups cooked prawns. Complete with iced tea, savoury muffins and fresh fruit, delicious!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 280  g  cracked farro (can be substituted with barley)
• 3⁄4-1  cup pesto sauce
• 500  g cherry tomatoes

Directions

1. Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
2. Drain, rinse again under cold water.
3. Put in a serving bowl with the pesto, mix well until completely coated in sauce.
4. Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.