Farro with roasted vegetables

This is originally from Jamie Oliver's new book, Jamie's Italy. I posted about this recipe, but at that time, I didn't have farro so I substituted bulgur, per the recipe's suggestions. Didn't like it very much - it was mushy and boring. But, as I happened to get my hands on some farro, I decided to try again. Also, I used vegetables I actually like rather than the ones suggested by Jamie Oliver (aubergine, not for me, thanks.) and everything turned out a lot better. So now I'll definitely recommend it!

I served it with Lamb Kebabs and Raitziki. Delicious!

Farro with roasted vegetables
serves 4

200 g farro
1 zucchini
2 bellpeppers, 1 red and 1 yellow for maximum color payoff
200 g mushrooms
1 large yellow onion
1 bulb of fennel
2 parsnips
4 cloves of garlic
herbs - parsley, basil, coriander...
lemon salt or Maldon sea salt
pepper
juice of 1 lemon
olive oil
white vinegar (balsamic or herb)

Start with the vegetables. Slice everything into chunks, no need for precision. Mix in a large roasting tray, toss with olive oil, salt and pepper. I use Falksalt's delicious lemon salt, but if you can't get that, use regular flakey sea salt.

Roast in the oven at 175�C / 350�F for about half an hour. The veggies should be soft, but still retain some crunch. Remove from the oven, and splash over some tasty white vinegar. I prefer balsamic white, but use whatever you like. Let cool completely.

Soak the farro for 20 minutes in cold water, and drain well. Put in a large saucepan, add some salt, and cover with fresh water. Bring to a boil, then simmer for 15-20 minutes. Watch closely, you don't want the farro to get mushy! Drain completely.

Chop the cooled vegetables finely, and tip onto a large plate. Add the herbs, chopped. Add the farro. Dress with olive oil and the juice of a lemon, and mix everything up.