Tuscan Farro Salad | With Roasted Brussels Sprouts

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking sheet with baking paper. Clean the Brussels sprouts, remove any wilted leaves, trim the stem slightly, and cut the sprouts in half. Peel the red onion and cut into wedges. Peel the garlic cloves and finely chop.

Spread the halved Brussels sprouts and onion wedges onto the baking sheet. Drizzle with 2 tbsp olive oil, scatter the chopped garlic over them, and season with a pinch of salt and some freshly ground pepper. Toss everything well and roast in the oven for approx. 20–25 minutes until the Brussels sprouts are wonderfully browned at the edges and lightly caramelized.

Meanwhile, bring the spelt to a boil in a pot with twice the amount of lightly salted water. Cover and gently simmer over medium heat for approx. 20 minutes until cooked through but still pleasantly firm to the bite (al dente). Then drain in a sieve and allow to steam off briefly.