- 200g Farro
- 2 courgettes
- 1 fennel bulb
- Half a red onion
- 2 red peppers
- 1 stick of celery
- 2 garlic cloves
- juice of half a lemon
- plenty of olive oil
- salt and pepper
- small splash white wine vinegar
- handful of parsley
Preheat your oven to 200 degrees (180 fan) and soak your farro in cold water for 20 minutes and then drain.
While the farro is soaking, prepare the vegetables. Half the courgettes lengthways and then chop into even chunks. Slice the red onion into wedges; chop the fennel into thick slices and half the red peppers lengthways, removing the seeds and pith.
On a roasting tray spread out the courgettes, fennel, onion and red peppers and drizzle well with olive oil and sprinkle with salt. Place the garlic cloves inside the pepper “shells”. Roast in the oven for 30-40 minutes, or until the vegetables are cooked and crisp around the edges
Once the veg is cooked, sprinkle with the vinegar and set aside to cool. Take a saucepan with salted cold water, add the farro and bring to the boil and simmer for 20 minutes, or until tender, drain well.
On a chopping board roughly chop up the vegetables, chop the raw celery into fine slices and the parsley. Add the farro to a serving dish and stir in the vegetables. Add the lemon juice and dress with olive oil, season with salt and pepper to taste!
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