Pesto Farro With Cherry Tomatoes - cooking recipe

Ingredients

280 g cracked farro (can be substituted with barley)
3/4 - 1 cup pesto sauce
500 g cherry tomatoes

Preparation

Rinse farro under cold water, then pour in boiling water (10-11 cups) and cook until tender but not mushy, about 30 minutes.
Drain, rinse again under cold water.
Put in a serving bowl with the pesto, mix well until completely coated in sauce.
Add halved cherry tomatoes (and prawns if using), mix, cover with plastic and chill for at least 1 hour.