This recipe is a great way to use up leftover Turkey. It is a nourishing and fresh way to recover after all the festivities. Farro is a wonderful grain. It has been cultivated for millennia and comes from Italy. It has been said that the Romans marched to England fueled by thsi wondrous grain.

You need:
250g cooked Farro (or Barley, rice, quinoa)
100g cherry tomatoes, quartered
Lemon, zest only
Large bunch of fresh parsley, roughly chopped
Celery heart, sliced
Leftover turkey, shredded

Heat a little oil in a frying pan, add the tomatoes and fry for 10 minutes
Add the celery and fry for further 5 minutes
Add the farro and turkey and heat through thoroughly
Stir the lemon zest and parsley through and serve piping hot