Farro salad with fresh figs
few cherry tomatoes
peppadew spicy peppers
handfull of hazelnuts
For the dressing:
of mango vinegar from Simone's Kitchen
Cook the farro according to package instructions, drain and leave to cool.
Chop the cherry tomatoes, hazelnuts and the chicken. Cut the figs in quarters or smaller if you like.
Make the dressing by combining the ingredients and try for taste. Add more pepper and salt if you need.
Combine the salad ingredients together in a bowl and drizzle some of the dressing over. Serve immediately
This recipe is from
In Simone's Kitchen