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Recipe by
A fresh and colorful salad perfect for summer.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 10: Wash the tentacles well in cold water.
Step 2 of 10: Put plenty of water, the peeled onion and vinegar into a pot.
Step 3 of 10: Bring to a boil, salt and cook the tentacles for about 30/40 minutes from the boil.
Step 4 of 10: Check doneness with a fork after 30 minutes (they should be tender).
Step 5 of 10: Drain and let cool.
Step 6 of 10: Meanwhile cook the farro in plenty of salted water with the whole garlic clove for 20 minutes and drain it.
Step 7 of 10: In a bowl combine the juice and zest of the lemon, 1 tablespoon of chopped parsley, salt, pepper and 5/6 tablespoons of oil. Mix everything together.
Step 8 of 10: Cut the tentacles into pieces, combine them with the farro and season with the prepared dressing.
Step 9 of 10: Add the cherry tomatoes, the spring onion cut into pieces and the pitted olives.
Step 10 of 10: Mix everything and put in the fridge for a couple of hours to let the flavors develop.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Molluscs
In gray: not detectedDetected
| Average values | Per serving542 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,535 kJ367 kcal | 283 kJ68 kcal |
| Fat | 4.99 g | 0.92 g |
| of which saturated fatty acids | 1.08 g | 0.2 g |
| Carbohydrates | 34.16 g | 6.3 g |
| of which sugars | 7.48 g | 1.38 g |
| Fibre | 4.72 g | 0.87 g |
| Protein | 43.76 g | 8.07 g |
| Salt | 1.19 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
