This grain salad is delicious served as a side dish or on its own for lunch or a light dinner. It tastes even better the next day. If there are any leftovers of course.
INGREDIENTS:
1 medium size eggplant, partially peeled (see TIPS section below) and diced 1/2 inch
1 red pepper diced 1 inch
1 yellow or orange pepper diced 1 inch
1 medium sized purple onion, diced 1/2 inch
2 garlic cloves minced
1/3 cup grape seed oil
2 cups of warm cooked farro
salt and freshly ground black pepper to taste
1/2 cup green onions sliced
1/2 cup toasted pine nuts
200 grams of feta, diced 1 inch
1/2 cup pitted Kalamata olives
1/2 cup of fresh basil, cut into chiffonade
For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
salt and freshly ground black pepper to taste
METHOD:
Preheat oven to 425 degrees.
Toss eggplant, peppers, onion, garlic with grape seed oil and salt and pepper. Spread on two parchment covered large baking sheets. Do not over crowd. Roast for 10 minutes, and then turn over vegetables and rotate pans to ensure even browning. Continue to roast for an additional 15 minutes.
Meanwhile transfer warm farro to a large serving bowl.
Whisk the dressing ingredients together.
Add the roasted vegetables and any scrapings to the farro. Pour the dressing over the warm farro and vegetables and toss. Let cool to room temperature. If serving the next day, just make it up to this point and refrigerate. Next day bring it to room temperature and then proceed with the next step.
Just before serving add in the sliced green onions, toasted pine nuts, diced feta, olives and basil.
TIPS:1. Partially peel the eggplant to cut back on any bitterness.
2. I like to add the dressing to the warm farro to ensure maximum flavour absorption.
