Farro with Roasted Vegetables and Pecorino
Why this recipe works
- Chewy, tender and savoury: The farro stays pleasantly chewy while the roasted vegetables bring softness and lightly browned edges.
- Bright but balanced: Lemon juice cuts through the olive oil and salty Pecorino Romano, keeping the bowl fresh rather than heavy.
- Good for lunches: The grains and vegetables hold well in the fridge; adding the cheese just before serving keeps the flavour clean.
Get the most out of this recipe
Timing notes
- Cook in parallel: Roast the vegetables while the farro boils so both components are ready to combine while warm.
- Best served warm or room temperature: The dressing absorbs most effectively when the farro is warm, but the finished bowl is still enjoyable at room temperature.
Ingredient notes
- Choose farro for chew: Farro should be tender but still have bite; start checking early, as cooking time can vary by type and brand.
- Account for the Pecorino: Pecorino Romano is naturally salty, so taste the dressed farro before adding extra seasoning at the end.
Make-ahead tips
- Keep the cheese separate: If making ahead, refrigerate the farro and vegetables together, then add the Pecorino Romano just before serving.
- Reheat gently: Warm in a pan with a small splash of water, or serve at room temperature for a salad-style meal.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt.
- Cut the courgette and red pepper into bite-size chunks, and cut the red onion into wedges. Tip onto a baking tray, toss with 2 tbsp of the olive oil, 0.5 tsp of the fine sea salt and a pinch of the black pepper. Roast for 18 to 22 minutes, turning once, until tender and nicely browned at the edges.
- Meanwhile, add the farro to the boiling water and cook for 20 to 25 minutes until chewy but tender. Drain well in a colander and let it steam-dry for 1 minute.
- In a mixing bowl, whisk the remaining olive oil with the juice of the lemon, the remaining fine sea salt and the remaining black pepper. Add the warm farro and toss to coat.
- Fold in the warm roasted vegetables so they lightly soften the grains. Shave or coarsely grate the pecorino romano cheese over the top and serve straight away.
Recipe notes
Tips
- For the best texture, start tasting the farro at 18 minutes and drain it when it is tender but still pleasantly chewy.
- Toss the farro with the lemon and olive oil while it is warm so it absorbs the dressing rather than letting it pool at the bottom.
- If you are serving later, keep the pecorino romano cheese separate and add it just before eating for the cleanest flavour.
Substitutions
- Replace Pecorino Romano cheese with Parmesan for a slightly milder, less sharp finish.
- Replace Lemon with lime for a brighter, more aromatic citrus note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat gently in a saucepan with a small splash of water until piping hot, or eat at room temperature; add the pecorino romano cheese after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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