Tuscan Farro Salad with Roasted Celeriac, Apple & Pecorino

Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the farro (spelt) in a sieve, then cook in plenty of boiling salted water according to the package instructions for about 25–30 minutes until al dente. Then drain, let drain briefly, and transfer to a large bowl.

Thoroughly peel the celeriac and cut into approx. 1.5 cm cubes. Spread the celeriac cubes onto a baking sheet lined with baking paper, mix with 2 tbsp olive oil, the picked thyme leaves, a pinch of salt, and freshly ground pepper. Roast in the preheated oven for 25–30 minutes until the cubes are tender and caramelised golden brown at the edges.

Toast the hazelnuts in a small dry pan over medium heat for about 3–4 minutes until fragrant, let cool, and coarsely chop. Wash, quarter, core, and cut the apple into thin wedges or bite-sized matchsticks. Sort through the rocket, wash, and spin dry. Shave the pecorino into fine shavings using a vegetable peeler.