Tuscan Farro Salad | Roasted Vegetables & Mozzarella

Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the farro (pearled spelt) in a sieve under cold water. Bring to a boil in twice the amount of lightly salted water and cook for about 20 minutes until al dente. Then drain and leave to cool until lukewarm.

Wash the zucchini and red bell pepper and cut into bite-sized pieces. Toss on a baking sheet with 1 tablespoon of olive oil, dried marjoram, a little salt and pepper. Roast in the preheated oven for about 15 to 20 minutes until the vegetables are tender and lightly browned. Remove from the oven and allow to cool slightly.

In a small pan without oil, toast the pine nuts over medium heat until golden brown and fragrant. Let cool on a plate. Halve the cherry tomatoes, dice the cucumber, wash the arugula and shake dry. Drain the mozzarella balls.