Tuscan Farro Salad with Roasted Parsnips, Apple and Gorgonzola

Preheat your oven to 200°C top and bottom heat and line a baking sheet with baking paper. Peel the parsnips and slice them lengthwise into bite-sized wedges or thick sticks.

Place the parsnip wedges on the baking sheet and drizzle with two tablespoons of the olive oil. Pluck the leaves from the fresh thyme over them, season everything with a generous pinch of fine table salt as well as black pepper, and toss the vegetables thoroughly. Roast the parsnips in the oven for about 25 minutes until golden brown and tender, allowing the edges to caramelize beautifully.

Rinse the spelt briefly with cold water in a fine sieve. Bring plenty of lightly salted water to a boil in a pot, add the spelt, and let it simmer gently over medium heat for about 20 minutes until cooked through but still retaining a pleasant nutty bite. Then drain the grain and let it steam off briefly.