Artichoke, broad bean and farro salad

250 g pearled farro

520 g jar Carciofi alla Romana (x1)

Grated zest of half a lemon

1 juice of a lemon

5 tbsp olive oil

120 ml white wine

500 g shelled broad beans

Salt

Freshly ground black pepper

Small bunch of mint leaves

150 g ricotta salata

Put the farro in a large saucepan, cover with a few centimetres of water and bring to the boil; simmer for 20-25 minutes until it is al dente, then drain; transfer to a large bowl

Simmer the wine in a pan for a minute to reduce it slightly, then add the broad beans and simmer for 3 minutes until almost tender, add the drained and quartered artichokes together with 3 tablespoons of the olive oil and cook for a minute to heat through; season with salt and pepper to taste then add the lemon juice and the zest

Add the artichokes and broad beans to the farro; add the mint u season again; place in a serving dish and crumble the ricotta salata over the top; pour the remaining olive oil over the salad and some more mint leaves

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Artichoke, broad bean and farro salad