Farro Salad with Grilled Vegetables (Insalata di Farro con Verdure Grigliate)

• 160 g Farro
• 2 tsp Fine sea salt
• 1 medium Courgette
• 1 medium Aubergine
• 1 large Red pepper
• 5 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 200 g Cherry tomatoes, ripe
• 1 large Lemon
• 1 clove Garlic
• 15 g Fresh parsley

1. Bring a large pot of well-salted water to the boil. Add the farro and cook for 20 to 25 minutes until tender with a slight bite. Drain well and spread in a bowl to cool slightly.
2. Meanwhile, slice the courgette and aubergine into long strips and cut the red pepper into wide pieces, discarding the seeds. Toss the vegetables with 2 tbsp of the extra virgin olive oil, 1 tsp of the fine sea salt, and the black pepper. Heat a grill until hot.
3. Grill the vegetables in batches for 3 to 5 minutes per side until tender and nicely charred. Tip them onto a board and leave to cool for a few minutes. Cut into bite-sized pieces.
4. Halve the cherry tomatoes. Finely chop the fresh parsley and grate the garlic to a paste. In a small bowl, whisk the remaining 3 tbsp extra virgin olive oil with the lemon juice, remaining 1 tsp fine sea salt, and the garlic.
5. Add the grilled vegetables, cherry tomatoes, parsley, and dressing to the farro. Toss well and let it stand for 5 minutes so the flavours mingle. Serve at room temperature.

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