Tuscan Farro Salad | With Roasted Carrots & Pecorino

Preheat the oven to 200 °C top/bottom heat (180 °C fan) and line a baking sheet with baking paper. Wash, peel, and cut the carrots diagonally into approx. 1 cm thick slices or bite-sized sticks. Peel the red onion and cut into thin wedges. Peel and finely chop the garlic cloves.

Distribute the carrot pieces and onion wedges on the baking sheet. Drizzle with 2 tbsp of olive oil, and add the chopped garlic, fresh thyme leaves, as well as a pinch of table salt and freshly ground pepper. Mix everything thoroughly and roast in the oven for approx. 20–25 minutes until the carrots are cooked tender-crisp and aromatically caramelized at the edges.

While the vegetables are roasting in the oven, bring the spelt to a boil in a pot with twice the amount of lightly salted water. Cover and let simmer gently over medium heat for approx. 20 minutes until tender, yet still pleasantly nutty and firm to the bite (al dente). Then drain in a sieve and allow to steam off briefly.