Italian Farro Grain Bowl with Roasted Vegetables and Pesto

• 160 g Farro
• 1 ½ tsp Fine sea salt
• 1 medium Aubergine
• 1 medium Courgette
• 1 large Red pepper
• 2 cloves Garlic
• 1 tsp Dried oregano
• 4 tbsp Extra virgin olive oil
• 1 medium Lemon
• ½ tsp Black pepper
• 4 tbsp Basil pesto

1. Heat the oven to 220°C (430°F). Rinse the farro, then bring a saucepan of water to the boil and season it with 1 tsp of the fine sea salt.
2. Add the farro and boil for 25 to 30 minutes until tender with a slight chew. Drain well in a colander and return it to the warm pan to steam-dry for 1 minute.
3. Meanwhile, cut the aubergine, courgette and red pepper into bite-sized pieces. Crush the garlic, then toss the vegetables with the garlic, dried oregano, 2 tbsp of the extra virgin olive oil, 0.5 tsp of the remaining salt, and the black pepper (if using).
4. Spread the vegetables on a baking tray in a single layer. Roast for 18 to 22 minutes, turning once, until browned at the edges and tender.
5. Finely grate the lemon zest into a mixing bowl, then squeeze in the juice. Whisk in the remaining 2 tbsp extra virgin olive oil and a pinch of the remaining salt to make a bright dressing.
6. Divide the farro between two bowls and spoon over the roasted vegetables. Drizzle with the lemon dressing and finish each bowl with a generous spoonful of basil pesto.

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