Roast vegetable and farro salad

Farro - a type of wheat - was a major food of the ancient Romans.

Ingredients

1 cup	Farro
2 cups	Water
400 g	Pumpkin (Main)
1	Fennel bulb
1	Red onion
1	Green capsicum
1	Red capsicum
4 cloves	Garlic (Main)
6 Tbsp	Extra virgin olive oil
3	Lemon juice
1 Tbsp	Red wine vinegar
1 cup	Fresh mixed herbs, eg flat-leaf parsley, mint, coriander

Directions

1. Wash farro under cold water. Place in a saucepan with water. Cover and bring to the boil. Simmer on low heat for about 20 minutes or until cooked. The grains should be slightly chewy.
2. Meanwhile, peel and seed pumpkin. Cut into pieces roughly about 3cm x 1cm. Thinly slice fennel bulb. Cut red onion into 8 wedges. Seed and cut capsicums into cubes.
3. Place pumpkin together with garlic, fennel and red onion in a large roasting pan. Drizzle with about 3 tablespoons of olive oil. Season and toss. Roast for about 10 minutes.
4. Turn vegetables over, then add capsicums and roast for a further 10 minutes, until tender.
5. When farro is cooked, drain off any remaining water. Season and toss with lemon juice and a little olive oil.
6. When vegetables are roasted, cool slightly then sprinkle with vinegar and combine with farro. Finely chop herbs and spoon through.
7. Best served at room temperature. Great as is or served with roast chicken.