Italian-Style Farro Grain Bowl with Roasted Courgette and Tomatoes

• 160 g Farro
• 1 medium Courgette
• 250 g Cherry tomatoes
• 1 clove Garlic
• 4 tbsp Extra virgin olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon
• 60 g Rocket
• 35 g Parmesan

1. Heat the oven to 220°C (430°F). Bring a large pot of well-salted water to the boil for the farro.
2. Cook the farro until tender but still pleasantly chewy, about 20 to 25 minutes. Drain well and tip into a mixing bowl.
3. Meanwhile, cut the courgette into bite-sized chunks and halve the cherry tomatoes. Crush the garlic, then toss the courgette and tomatoes with 2 tbsp extra virgin olive oil, half the fine sea salt, and a good pinch of black pepper on a baking tray.
4. Roast for 15 to 18 minutes, turning once, until the courgette is tender and the tomatoes are blistered and juicy. Scrape any tray juices into the bowl with the farro.
5. Finely grate the Parmesan. Zest the lemon into the bowl, then squeeze in the juice and whisk in the remaining 2 tbsp extra virgin olive oil, the remaining fine sea salt, and the remaining black pepper.
6. Fold the warm farro through the dressing, then add the roasted vegetables and toss gently. Add the rocket and toss just until it starts to soften, then finish with the Parmesan and serve warm or at room temperature.

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