Insalata di Farro con Verdure (Italian Farro Salad with Roasted Vegetables)

• 160 g Farro
• 1 medium Courgette, firm
• 250 g Cherry tomatoes, ripe
• 1 small Red onion
• 4 tbsp Extra virgin olive oil
• 1 medium Lemon, juicy
• 1 ¼ tsp Fine sea salt
• 15 g Fresh parsley, flat-leaf

1. Heat the oven to 220°C (430°F). Bring a large pot of well-salted water to the boil.
2. Cook the farro in the boiling water until tender but still pleasantly chewy. Drain well in a colander and tip into a mixing bowl to cool slightly.
3. Meanwhile, cut the courgette into bite-sized chunks, halve the cherry tomatoes, and cut the red onion into wedges. Toss the vegetables on a baking tray with 2 tbsp of the olive oil and 0.5 tsp of the salt.
4. Roast for 12 to 15 minutes, turning once, until the courgette is tender and the tomatoes are blistered. Let the tray cool for 2 minutes so the vegetables stop steaming.
5. Squeeze the lemon and whisk the juice with the remaining 2 tbsp olive oil and the remaining salt. Finely chop the parsley.
6. Add the roasted vegetables and any tray juices to the bowl with the farro. Pour over the dressing, add the parsley, and toss well; taste and adjust with a little more lemon juice if you like it sharper.

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