Farro and Roasted Vegetable Salad

Method

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1. Heat the oven to 220°C / 425°F. Toss the squash, onions and pepper with the oil, salt, pepper and fennel seeds and spread over two trays.

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2. Roast 35 to 40 minutes, turning once, until browned at the edges and tender.

   Mark done Start 35 min timer

3. Meanwhile cook the farro in plenty of salted water for 25 to 30 minutes, until tender with a little chew. Drain thoroughly.

   Mark done Start 25 min timer

4. Whisk the dressing ingredients together.

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5. Tip the hot drained farro into a large bowl and pour over two-thirds of the dressing immediately, tossing. It will hiss slightly and absorb most of it within a minute.

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6. Leave to cool to room temperature — about 20 minutes.

   Mark done Start 20 min timer

7. Fold in the roasted vegetables, the rocket, walnuts, parsley and mint, and the rest of the dressing.

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8. Taste and adjust the salt and vinegar; a grain salad needs more of both than you expect.

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Chef’s Tips

• Dress the farro hot. Waiting until it is cold is the single most common way this salad ends up bland.
• Pearled farro cooks in half an hour; wholegrain needs an overnight soak and closer to an hour.
• It is better an hour after making than straight away, and good cold the next day.

Pairing Suggestions

• Grilled halloumi or feta
• Roast chicken
• A glass of Verdicchio

Storage & Reheating

Refrigerated for 4 days. Bring to room temperature and refresh with a squeeze of lemon before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.