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