Farro, Lentil & Roasted Summer Vegetable Salad

The recipe in Jamie's Italy doubles the ingredients below, which you can certainly do to feed more people. I added some of the small green French lentils (Le Puy lentils), and the result is a really delicious and nutritious main course salad or side dish.

If you like, top it with a little crumbled feta or goat cheese - it would be a delicious complement to the salad.



1 large eggplant, cut into cubes
2 zucchini, seeds scraped out of the middle and cut into half moon shapes
1 yellow squash, seeds scraped out of the middle and cut into half moon shapes
1 red bell pepper, cut into chunks
1 fennel bulb, cut into slices
1 small red onion, cut into wedges
1 garlic clove
good quality olive oil
white wine vinegar
juice of 1 lemon
a good bunch of fresh herbs - I used a combination of basil, oregano, chives, parsley, and mint
7 ounces farro, spelt, or wheat berries
1 cup small French green lentils (Le Puy)

Preheat the oven to 400 degrees F. Place the chopped eggplant, zucchini, yellow squash, fennel, red pepper, onion, and garlic clove on a heavy aluminum baking sheet. Drizzle with some olive oil, sprinkle with coarse salt and pepper, and use your hands to gently toss to combine. Roast for about 30-40 minutes, until golden brown around the edges and tender. Place the pan on a rack to cool, and drizzle the vegetables with a little white wine vinegar while they're still warm. When they're cool, transfer the vegetables to a cutting board and coarsely chop into smaller pieces. Set aside.

Meanwhile, soak the farro for 20 minutes in cold water. Drain, then transfer the grains to a saucepan and cover with fresh cold water. Bring to a boil, then turn down the heat and simmer for about 20-30 minutes, until tender. (*Note: sometimes the only kind of farro you'll be able to find is pearled farro, which has part of the outer bran removed and does not take as long to cook. If this is the kind you're using, just adjust the cooking time accordingly.)

Drain the cooked farro when it's tender but still has a little bite, and transfer to a large bowl. Drizzle some olive oil over the grains, squeeze the juice of a lemon over the grains, and sprinkle with a little salt and pepper. Toss to thoroughly combine, and set aside to cool.

Add water back to the saucepan, bring to a boil, then add the lentils. Cook until tender, about 15-20 minutes. Drain and toss with just a little olive oil, white wine vinegar, salt and pepper. Let cool.

Chop your herbs and have them ready to go. In a large serving bowl, toss together the chopped vegetables, farro, and lentils. Add the chopped herbs and stir to combine. Taste and adjust seasonings accordingly.

Makes about 4 (large) to 6 servings.