INGREDIENTS 

• 100g pearl farro (or pearl spelt), uncooked
• 225g sugar snap peas
• 125g fresh podded peas (or frozen petit pois)
• 1 jar Sacla’ Vegan Basil Pesto
• 1 lemon, grated zest and 1 tbsp of juice
• 4 tbsp extra virgin olive oil
• 4 big handfuls of rocket
• Salt & black pepper to taste
• Basil leaves to garnish
• Shavings of Vegan Parmesan to serve (optional)

INSTRUCTIONS 

1. Put the farro in a bowl, cover with cold water to soak for 15 minutes.
2. Carefully peel off and discard any stringy bits from the sides of sugar snaps.
3. Drain the farro and tip into a saucepan. Cover with cold water and bring to boil over medium heat. Cook for 20-30 minutes until soft (go by texture rather than timing). Drain well and leave to cool.
4. Wipe out the saucepan and boil the sugar snaps and peas in salted, boiling water for 2-3 minutes, until just cooked. Drain and quickly run under cold water for 30 seconds to stop cooking and cool down.
5. Put the Sacla' Vegan Basil Pesto, lemon juice and 2tbsp of oil in a mixing bowl. Add the farro, sugar snaps and podded peas and stir until everything is combined. Loosely toss in the rocket.
6. Season to taste and divide between salad bowls. Drizzle with rest of the oil and tear a few basil leaves over the top. Scatter with lemon zest and shavings of Vegan Parmesan and finish with a grind of pepper.