Tuscan savoy cabbage and cannellini bean farro salad

Rinse the farro thoroughly under cold water, then cook in plenty of lightly salted boiling water until tender yet still pleasantly crunchy (approx. 20-25 minutes). Drain and let cool slightly.

Cut out the thicker central ribs of the savoy cabbage and cut the leaves into thin strips. Heat 1 tablespoon of extra virgin olive oil in a large pan, add the finely chopped garlic, then the sliced savoy cabbage. Sauté over medium heat for 3-4 minutes until wilted and softened, but still keeping its vibrant green colour. Season with salt and pepper.

Rinse and drain the canned white beans (cannellini beans) thoroughly. Cut the sun-dried tomatoes into thin strips.