FARRO & CUCUMBER BREAD SALAD

SERVES 6 AS A SIDE

150g pita, cut into 5cm pieces 150g farro (substitute pearl barley)

1/ 2 white onion, finely chopped 2 Lebanese cucumbers, chopped 1 bunch each mint and basil,

leaves picked, torn 11/ 2 tbs chardonnay vinegar (substitute white wine vinegar) 1/ 3 cup (80ml) extra virgin olive oil

Preheat the oven to 170°C. Grease a large baking tray and line with baking paper. Place pita on prepared tray and

bake for 10 minutes or until golden, then set aside.

Meanwhile, cook farro according to packet instructions, then drain and set aside to cool slightly. Place cooled farro in a bowl with remaining ingredients, toss gently and transfer to a large serving platter to serve.