Farro Salad

Ingredients

• 250 g pearled farro
• 250 g cherry tomatoes
• 1 pieces courgette, cubed
• 1 pieces red onion, wedged
• 120 g feta, crumbled
• 30 g flat-leaf parsley
• 15 g fresh mint
• 3 tbsp lemon juice
• 5 tbsp extra virgin olive oil
• 40 g pumpkin seeds

Steps

1. 1
   Simmer the farro in salted water for 25-30 minutes until tender but still chewy, then drain well.
2. 2
   While it is still hot, dress it with the lemon juice and 2 tbsp of the oil — warm grains take on seasoning that cold ones refuse.
3. 3
   Toss the tomatoes, courgette and onion with the remaining oil and roast at 200C for 25 minutes until the edges catch.
4. 4
   Toast the pumpkin seeds in a dry pan for 3 minutes.
5. 5
   Fold the roasted vegetables and all their pan juices through the farro.
6. 6
   Cool to room temperature, then fold through the herbs, feta and seeds.
7. 7
   Check the seasoning — grain salads need more salt and acid than you expect once cool.