Chewy farro and grilled zucchini and pepper with fresh basil and red wine vinaigrette.
100 gZucchini
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80 gBell Pepper
5 gBasil
0.5 cupFarro
1 tspCooking oil
1 tspDressing oil
1 tbspRed wine vinegar
To tasteSalt
To tasteBlack Pepper
Rinse the pearled farro and simmer in plenty of water for 25-35 minutes, or according to the packet, until tender with a slight chew. Drain well and spread out to cool.
Cut the zucchini lengthways into 5 mm slices and the pepper into broad strips. Toss with cooking oil, salt and pepper.
Heat a grill pan over medium-high heat. Grill the vegetables for 8-10 minutes, turning, until marked and tender. Cut into bite-size pieces.
Whisk the vinegar and dressing oil. Toss with the farro, grilled vegetables and torn basil, then adjust the salt and pepper.