250g |
farro |
1kg |
yellow beans, tops trimmed |
|
40 ml + 75 ml extra virgin olive oil |
1/2 |
radicchio, washed and roughly chopped into 1cm slices |
1 |
large fennel, thinly shaved on a mandolin |
2 handfuls |
baby spinach, washed |
75g |
sunflower seeds |
1/2 bunch |
oregano, washed, leaves picked and roughly chopped |
|
juice and zest of 1 lemon |
|
salt and freshly ground black pepper, to taste |
75g |
pecorino, shaved |
1/2 teaspoon |
dried chilli flakes |