Farro is becoming more popular and has a chewy, nutty taste.It is an ancient food that the Romans used all the time. With a mixture of Med vegatables it is ideal for vegetarians, adults, children and as a main meal or a salad with the Barbie.
Ingredients
| 200 g | Farro (Main) |
| 2 slices | Yellow capsicums |
| 2 slices | Courgettes |
| 1 slice | Red onion |
| 2 slices | Red capsicums |
| 2 slices | Aubergines |
| 200 ml | Extra virgin olive oil |
| 1 pinch | Sea salt |
| 1 pinch | Freshly ground black pepper |
| 1 pinch | White wine vinegar |
| 1 bunch | Chopped fresh herbs |
| 1 squeeze | Lemon |
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Directions
- Pre heat oven 200C. Sliced the veg thick and thin. Place all in a large roasting tin with a splash the oil which is pre heated. Season and cook for about 30 minutes till crispy. Remove from tray and place to drain the cooking oil off.
- Whilst the veg is cooling, place the Farro in a large saucepan, cover with cold water and bring to the boil. Simmer for 20 minutes, (until tender). Drain, sprinkle with salt and mix in lemon juice. Dress with the oil and toss in the vegetables and chopped herbs.
