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 thourouhly

Stir the lemon zest and parsley through and serve piping hot


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