Ingredients:
serves 4
200g farro/ bulgar wheat
1 small green courgette cut into half moon slices
1 small yellow courgette cut into half moon slices
1 medium onion quartered
5 garlic cloves crushed but left whole
1 red pepper cut into cubes
3 small carrots cutter into quarters
2 small beetroot left whole for roasting
1 celery stick cut into small chunks
4 small tomatoes halved
juice of half a lemon
a handful fresh mint/ parsley roughly chopped
white wine vinegar
olive oil
salt & pepper
Method:
1. Firstly pre-heat the oven to 200 degrees. Then soak the farro in cold water for around 20 minutes.
2. While its soaking, place all the veg on a baking tray with the garlic, apart from the beetroot. Season with salt, pepper and olive oil. I like to add a few chilli flakes- but that's completely optional. Place the beetroot in tin foil parcels with a pinch of salt and pepper and place in the oven along with the veg.
3. After the farro has finished soaking, drain the water and place on a medium heat in a sauce pan with twice as much fresh water. Cook for around 20mins until soft. The farro should have a slight bite in the middle.
3. Once the veg has finished roasting, remove from the oven and drizzle with white wine vinegar. Drain any excess water from the farro and place in a large bowl along with the veg. Gently mix. Finally scatter the fresh herbs on top, together with a squeeze of lemon juice. Then it's ready to serve. Simples.
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