Farro and roasted vegetable salad - an Olympic dish Recipe

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1 vote | 349 views

Servings: 4

Ingredients

2.5 cups of farro (or substitute spelt or barley - adjust cooking time as per package instructions)
3 cups of water
1/2 tsp salt
half an onion
2 cloves of garlic, peeled and bruised
1 red bell pepper, deseeded and chopped into bite-sized squares
1 yellow bell pepper, deseeded and chopped into bite-sized squares
2 medium zucchini, sliced into thick coins anfd then into semi-circles
1 bulb of fennel, sliced and chopped into bire-sized pieces
1 medium aubergine, chopped into bite-sized cubes
1 red onion, sliced into wedges
large handful of flatleaf parsley, chopped
olive oil for roasting
salt, pepper and seasonings
90ml extra-virgin olive oil
30ml white wine vinegar
1 tsp dijon mustard
salt, pepper and seasonings

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