Farro con Verdure Arrosto (Farro with Roasted Vegetables)

• 200 g Farro
• 1 medium Courgette, firm
• 1 large Red pepper
• 1 medium Red onion
• 250 g Cherry tomatoes, ripe
• 60 ml Extra virgin olive oil
• 2 cloves Garlic
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon, juicy
• 15 g Fresh basil

1. Heat the oven to 220°C (430°F). Bring a large pot of well-salted water to the boil for the farro.
2. Cut the courgette and red pepper into bite-sized pieces, and cut the red onion into wedges. Tip them onto a baking tray with the cherry tomatoes, then add 30 ml of the olive oil, the garlic, 0.5 tsp of the fine sea salt and the black pepper; toss to coat.
3. Roast for 20 to 25 minutes, turning once, until the vegetables are tender and nicely browned at the edges and the tomatoes have blistered.
4. Meanwhile, cook the farro in the boiling water for 20 to 25 minutes, until tender with a pleasant chew. Drain well in a colander and tip into a mixing bowl.
5. Finely grate the lemon zest into the bowl, then squeeze in the juice. Whisk in the remaining 30 ml olive oil and the remaining 1 tsp fine sea salt.
6. Add the hot roasted vegetables (and any tray juices) to the farro and toss well. Tear in the fresh basil, taste, and adjust with a pinch more fine sea salt if needed; serve warm or at room temperature.

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