Burrata and farro caprese with strawberries, black pepper and basil pistou

Serves: 6 Prep time: 25 minutes Cook time: 30 minutes

4 cups water

1 1⁄2 cups farro

Basil pistou

3 garlic cloves

1 tsp sea salt

3 large handfuls of fresh basil leaves

1 cup extra virgin olive oil

To serve

1kg tomatoes, mixed colours and sizes, sliced

2-3 burrata or mozzarella balls, torn

2 punnets fresh strawberries Plenty of freshly ground black pepper

Combine water and farro in a medium pot. Generously season with salt. Bring to a boil over a high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well and cool. For the pistou add garlic, salt and basil to a food processor and whizz until finely chopped. With the motor running drizzle olive oil until blended through. Add two-thirds of the pistou to the farro and toss to combine. Arrange on a platter with tomatoes, burrata and strawberries, serve with remaining basil pistou, sea salt, plenty of black pepper and balsamic if you wish.