150g Mount Zero Biodynamic Pearled Farro
2 cobs of corn, husk removed
2 tbsp Mount zero Frantoio Extra Virgin Olive Oil
2 medium zucchini, around 400g, roughly sliced
50g pistachios, lightly toasted
Large handful each of mint and parsley, roughly chopped
4 zucchini flowers, roughly torn (optional)
Miso dressing
2 heaped tbsp miso paste
60ml (1/4 cup) Mount Zero Frantoio Extra Virgin Olive Oil
2 tbsp Mount Zero Red Wine Vinegar
1 clove of garlic, finely grated