Toasted Farro Salad with Roasted Vegetables

Place the farro in a large dry skillet over medium heat. Toast, stirring constantly, for 4–6 minutes until the grains smell nutty and are golden — some grains may lightly pop. This step is optional but transforms the flavor dramatically. The toasted grains will have a nuttier, more complex flavor after cooking.

Transfer toasted farro to a pot. Cover with generously salted water or stock (3 parts liquid to 1 part farro by volume). Bring to a boil, reduce to a steady simmer, and cook uncovered for 30–40 minutes for whole farro (20–25 for semi-pearled) until the grains are tender but still have a distinct chew — al dente, like a well-cooked barley. Drain any excess liquid.

Toss all the vegetables with a generous amount of olive oil, salt, and chili flakes on a large sheet pan. Spread in a single layer — do not crowd or they will steam. Roast at 220 C (425 F) for 25–30 minutes, turning once halfway, until caramelized and charred at the edges — particularly the cherry tomatoes, which should burst and concentrate.

While both the farro and vegetables are still warm, combine them in a large bowl. Drizzle with remaining olive oil and lemon juice. Add lemon zest, chili flakes, parsley, mint, and toasted nuts. Toss together gently — you want the warm farro to absorb the lemon and oil. Taste and adjust salt, acid, and oil. The salad is excellent warm, but also very good at room temperature.