Name: Farro salad with roasted veg (Insalata di farro con verdure al forno)
Total time: 1 h 20 min
Yield: 1
Cuisine: italian
Ingredients: 400 g farro or bulgar wheat; 3 yellow courgettes halved lengthways and deseeded; 2 green courgettes halved lengthways and deseeded; 2 bulbs fennel trimmed and thickly sliced, herby tops reserved; 1 red onion peeled and cut into wedges; 2 red peppers halved, deseeded and cut into chunks; 2 aubergines cut into chunks; 4 cloves garlic; extra virgin olive oil; sea salt; freshly ground black pepper; herb or white wine vinegar; 1 good bunch fresh herbs (flat-leaf parsley, basil, mint, oregano); 1 squeeze lemon juice

Farro salad with roasted veg (Insalata di farro con verdure al forno)

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Total Time:
1 hour 20 minutes

Delicious with farro, couscous, barley, or rice.

Ingredients:

400 g farro or bulgar wheat
3 yellow courgettes halved lengthways and deseeded
2 green courgettes halved lengthways and deseeded
2 bulbs fennel trimmed and thickly sliced, herby tops reserved
1 red onion peeled and cut into wedges
2 red peppers halved, deseeded and cut into chunks
2 aubergines cut into chunks
4 cloves garlic
extra virgin olive oil
sea salt
freshly ground black pepper
herb or white wine vinegar
1 good bunch fresh herbs (flat-leaf parsley, basil, mint, oregano)
1 squeeze lemon juice

Instructions:

Preheat the oven to 200ºC/400ºF/gas 6. Soak the farro/bulgar wheat in cold water for 20 minutes, slice and prep vegetables, toss in olive oil, season, spread on roasting tray, and roast for 30-40 minutes until crispy. Sprinkle vinegar, cool, chop herbs, cook farro/bulgar wheat, dress with oil, lemon juice, season, and combine all ingredients. Serve garnished with fennel tops.

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