Recipe Farro Salad with Roasted Vegetables

This Farro Salad with Roasted Vegetables is a wholesome and nutritious dish that combines the nutty flavor of farro with the sweetness of roasted vegetables, chickpeas, and a refreshing lemon dressing. It’s perfect for a hearty lunch or as a side for dinner. You can customize it with your favorite vegetables or even add a little spice with jalapeños.

Ingredients

• 1 cup farro
• 2 teaspoons salt (for cooking farro)
• 1 clove garlic
• ½ red onion, finely chopped
• 1 cucumber, quartered and sliced
• 2 tomatoes (or 450g cherry tomatoes, halved)
• 1 can chickpeas (450g), rinsed and drained
• 3 tablespoons olive oil
• Juice of 1 lemon
• 50g feta cheese, crumbled
• 3 tablespoons pine nuts, toasted
• Fresh parsley, chopped
• Salt and pepper to taste

Method

1. Cook the farro: Bring 900 ml of water to a boil in a saucepan. Add farro and 2 teaspoons of salt. Cook for about 20 minutes until the farro is tender but still slightly firm. Drain and set aside.
2. Prepare the vegetables: Finely chop the red onion, quarter and slice the cucumber, and chop the tomatoes. If using cherry tomatoes, simply halve them. Rinse and drain the chickpeas.
3. Toast the garlic and pine nuts: Heat a non-stick pan over medium heat. Add the whole clove of garlic and sauté for 2 minutes until browned, then remove and set aside. In the same pan, toast the pine nuts for 3-4 minutes, stirring constantly until golden. Remove from heat.
4. Make the dressing: In a large bowl, squeeze the juice of one lemon, add the chopped onion, and a pinch of salt. Let it sit for a few minutes, then add the olive oil.
5. Assemble the salad: Mix the cooked farro with the lemon-onion dressing. Add the chopped vegetables, chickpeas, crumbled feta, parsley, and pine nuts. Season with salt and pepper to taste.
6. Serve: Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.

Enjoy your healthy and delicious Farro Salad with Roasted Vegetables!