Italian Roast Vegetable and Farro Salad
Jamie
ingredients
- 400 gr farro or burghul (cracked wheat
- 3 yellow and 2 green zucchinis, halved and seeded
- 2 fennel bulbs with fronds reserved, thickly sliced
- 1 red onion cut into wedges
- 2 red capsicums, cut into chunks
- 2 eggplants, cut into chunks
- 4 garlic cloves
- Olive Oil
- Splash of herb or white vinegar
- Good bunch of herbs such as parsley, basil,mint and oregano
- Squeeze of lemon juice
directions
- 1
Pre-heat oven to 375°.
- 2
Soak farro in cold water for 20 minutes and drain.
- 3
Take vegetables and toss with a splash of olive oil and season well. Spread vegetable onto a tray in one layer and roast for 30-40 minutes until cooked through and browning along the edges.
- 4
Sprinkle with herbed vinegar as soon as the veges come out of the oven. Set aside and cool. When cooled, tip onto chopping board and add herbs and chop finely.
- 5
Meanwhile, place farro in a large saucepan and cover with fresh cold wate rand bring to a boil. Reduce heat to low and simmer for 20 minutes until tender. Drian. Dress farro with a good splash of olive oil and squeeze of lemon juice and season with sea salt and pepper and toss with chopped vegetables.
- 6
Scatter reserved fennel fronds over the salad.
Source: Jamie
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