Farro and Roasted Vegetable Salad

Farro and Roasted Vegetable Salad, Step by Step

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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.

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

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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.

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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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Related guide: Prep, cook and total time.

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Small Things That Help

• 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.

Serving Suggestions

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

Leftovers and Storage

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

Farro and Roasted Vegetable Salad: Questions and Answers

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source; sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.