WHEAT

FARRO WITH ROASTED WINTER VEGETABLES, PRUNES AND WALNUTS

Here, farro is the chewy counterpoint to caramelised roasted veggies and squidgy prunes. Try to avoid replacing the malt vinegar here as its assertive yet sweet nature adds a lively note to the dish, melding the flavours.

PREPARATION TIME: 15 minutes | COOKING TIME: 25 minutes | SERVES: 6

300 g (10½ oz) brussels sprouts

250 g (9 oz) pumpkin (squash)

250 g (9 oz) cauliflower

¹ /₃ cup (80 ml/2½ fl oz) olive oil

1½ cups (270 g/9½ oz) farro

4 spring onions (green onions/scallions) trimmed, sliced

1 handful parsley, chopped

½ cup (90 g/3¼ oz) chopped pitted prunes

½ cup (60 g/2 oz) coarsely chopped walnuts

2 tablespoons malt vinegar

¹ /₃ cup (80 ml/2½ fl oz) extra virgin olive oil

sea salt flakes and freshly ground pepper

Preheat the oven to 200°C/400°F (fan 180°C/350°F).

Trim the bottoms off the brussels sprouts and cut into quarters. Peel the pumpkin and cut into medium dice. Break the cauliflower into large florets and cut each one in half or into thick slices. Place all the vegetables in a roasting pan with the olive oil and toss. Roast for about 20 minutes, or until tender and browned.

Meanwhile, put the farro in a large pot of boiling water over medium heat and cook for about 20 minutes, or until al dente. Drain well.

When the vegetables are cooked, cool slightly and then tip into a large bowl. Add the well-drained farro, spring onions, parsley, prunes and walnuts. Whisk together the vinegar and extra virgin olive oil, and add salt and pepper to taste. Pour into the bowl and gently toss to mix. If liked, garnish with parsley and serve immediately.

TIPS Brussels sprouts are wonderful when roasted. Use them on their own or team them with your favourite winter vegetables.

Prunes can be swapped for sultanas (golden raisins), seeded raisins or dried apricots.