French cuisine · Dough, Pasta & Rice

Warm Ventoux Farro Salad

Provençal farro, cooked al dente and mixed warm with roasted vegetables, olives and lemon olive oil.

Ingredients · for 4 servings

• 300 g farro
• 1 eggplant
• 1 zucchini
• 1 red bell pepper
• 1 red onion
• 80 g black olives
• 1 organic lemon
• 6 tbsp olive oil
• 2 garlic cloves
• 2 tsp herbes de Provence
• 1/2 bunch basil
• Salt, pepper

Instructions

1. Soak the farro in cold water for 30 min - ideally the night before -, drain and cook in plenty of salted water for 30-35 min until al dente.
2. Cut the eggplant, zucchini and bell pepper into 2 cm cubes, cut the red onion into wedges and spread everything on a baking sheet.
3. Toss the vegetables with 3 tbsp olive oil, the herbes de Provence, salt and pepper and roast at 200°C for 25 min, turning once halfway, until the edges caramelize darkly.
4. Whisk the remaining olive oil with the finely grated garlic, the grated zest of the lemon and the juice of half a lemon into a vinaigrette.
5. Toss the hot, drained farro immediately with the vinaigrette so it absorbs the flavor, then fold in the roasted vegetables and pitted olives.
6. Season with salt, pepper and the remaining lemon juice, sprinkle with roughly torn basil and serve warm.