Issue link: https://maltatoday.uberflip.com/i/977918
maltatoday SUNDAY 6 MAY 2018 37 This Week This dish works great as a side or as a main dish for picnics Method 1. Preheat oven to 200 degrees. 2. Place the cherry tomatoes in a roasting dish and drizzle them in olive oil, salt, pepper and chopped garlic cloves, and place them in the oven for 30 mins to 45 mins (until they are softened but not disintegrating). 3. Put the Farro on to boil in a large pot of water (follow packet cooking instructions - usually approximately 35 mins). Make the pesto by placing all the ingredients in a blender until they become a smooth paste. You can amend the pesto to taste - whether you prefer it nuttier or cheesier or with more basil- it's up to you. 4. In a separate large bowl place all the remaining ingredients - chopped olives, spring onions and pistachios, add the cooked farro once it has cooled and the roast cherry tomatoes (with all their juices), add pesto to taste and top it off with Grana Padano shavings. Ingredients (Serves 6-8) 500g Farro 500g Cherry Ttomatoes Olive oil 2 Garlic cloves 200 g Grana Padano shavings 200 g Kalamata olives 150 g Toasted shelled pistachios 4 Spring onions For the Pesto 150g of Basil leaves 100g toasted Pine nuts or pistachios 100 ml Olive oil 100g Parmesan 2 Garlic cloves ½ Tsp salt Pesto and Cherry Tomato Farro