Farro Bowl con Verdure (Farro with Roasted Vegetables and Lemon)

• 160 g Farro
• 1 medium Courgette, firm
• 1 medium Aubergine, glossy skin
• 1 large Red pepper
• 4 tbsp Extra virgin olive oil
• 1 medium Lemon, juicy
• 2 cloves Garlic
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 12 g Fresh basil, leaves only

1. Heat the oven to 220°C (430°F). Bring a saucepan of well-salted water to the boil.
2. Rinse the farro, then add it to the boiling water. Cook for 20–25 minutes until tender but still pleasantly chewy, then drain well in a colander.
3. Meanwhile, cut the courgette, aubergine and red pepper into bite-size pieces. Tip onto a baking tray, drizzle with 2 tbsp of the olive oil, and season with 0.75 tsp of the fine sea salt and 0.25 tsp of the black pepper.
4. Roast for 18–22 minutes, turning once, until the vegetables are tender and browned at the edges. If the tray looks dry at any point, add a small splash more olive oil from the remaining amount.
5. Finely grate or crush the garlic into a mixing bowl, then add the remaining olive oil, the juice of the lemon, the remaining fine sea salt and the remaining black pepper. Whisk well, then taste and adjust with a little more lemon juice if you like it sharper.
6. Add the warm farro and roasted vegetables to the bowl and fold until everything is glossy and well coated. Tear in most of the fresh basil, fold once more, then divide between bowls and finish with the remaining basil.

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