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Farro, Tuna, Tomato & Olive Salad
Ingredients
  • 125g of spelt, barley, pasta or wild or brown rice
  • 3 tbsp of extra virgin olive oil
  • 10 cherry tomatoes, halved
  • Approx. 225g of drained tuna or sardines from a can or jar
  • 2 tbsp of red wine or cider vinegar, or lemon juice
  • 2 celery sticks, plus a handful of celery leaves, finely chopped
  • 2 celery sticks, plus a handful of celery leaves, finely chopped
  • 50g of can anchovy fillets in oil, drained and roughly chopped
  • 10 olives, pitted and halved
  • A handful of herbs, such as parsley, basil or celery leaves, roughly chopped
  • Salt and freshly ground black pepper
Steps
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