Italian farro and prawn salad

Name: Italian farro and prawn salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Pearled farro (emmer wheat), dry; 250 g Raw peeled prawns; 100 g Carrot; 100 g Courgette; 200 g Tomato; 100 g Peas; 20 g Olive oil; 50 g Lemon juice; 3 g Salt; 1 g Black pepper

Pearled emmer wheat tossed with cooked prawns, raw vegetables, peas and lemon-olive oil dressing.

Estimated total time: 30 minutes2 portionsAbout 610 kcal per portion

Prawns on a farro salad with vegetables — Photo: OneArmedMan (Commons uploader; credited as “Myself”) · CC BY-SA 3.0 · Photo source. The image is labelled farro salad by its uploader; the exact grain, vegetables and quantities cannot be independently verified.

Ingredients for 2 portions

180 g Pearled farro (emmer wheat), dry
250 g Raw peeled prawns
100 g Carrot
100 g Courgette
200 g Tomato
100 g Peas
20 g Olive oil
50 g Lemon juice
3 g Salt
1 g Black pepper

Method

Rinse 180 g dry pearled farro. Put it in a saucepan of boiling water with 2 g salt and simmer for the packet’s 15–20 minutes until tender; drain thoroughly. Choose a packet marked for a 20-minute cook, or allow extra time. Meanwhile grate 100 g carrot and 100 g courgette and dice 200 g tomatoes.
Heat 5 g olive oil in a frying pan and cook 250 g raw peeled prawns for 2–4 minutes, turning, until opaque and fully cooked. Cook 100 g peas in boiling water for 3–4 minutes until hot, then drain. Keep the cooked seafood separate from raw ingredients and cool briefly before combining.
Whisk the remaining 15 g olive oil with 50 g lemon juice, 1 g salt and 1 g black pepper. Toss the drained farro with the prawns, peas, carrot, courgette and tomatoes, then add the dressing. Divide into two main-dish portions and serve immediately or chill promptly.

Adapted from Elena Amatucci’s farro-and-prawn salad. Farro is raised to 180 g dry to make two substantial main-dish portions, and 100 g peas are added to echo the photographed salad; the reference uses carrots, courgette and tomatoes. Dry pearled emmer wheat is weighed before cooking and contains gluten; it is not cooked farro or rice. Use only properly handled, fully cooked prawns. The Commons photo visibly has prawns and peas, but its grain and other vegetable quantities cannot be verified. The 30-minute timing assumes farro labelled for 15–20-minute cooking; calories are an editorial ingredient estimate.

Insalata di farro e gamberetti

Allergens and ingredient checks

Listed allergens: crustaceans, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Elena Amatucci / GnamGnam — Insalata di farro e gamberetti

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