Lentil, farro and grilled vegetable salad

Ingredients

For 1 serving

• Lentils50 g
• Farro50 g
• Zucchini120 g
• Eggplant100 g
• Bell peppers80 g
• Mint3 g
• Extra virgin olive oil1 tablespoon
• White wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, sulphites,

In season: June – September

Method

1. Rinse the spelt and lentils and cook them in two separate pans of boiling salted water over medium heat for about 25 minutes, until tender but still firm. Drain and spread them on a plate to cool slightly.
2. Meanwhile trim the courgettes and aubergine and slice them lengthways about 5 mm thick; deseed the pepper and cut it into wide strips.
3. Heat a griddle or ridged pan well over high heat and grill the vegetables in batches, 2–3 minutes per side (the pepper a few minutes longer), until they have dark stripes and are soft.
4. Cut the grilled vegetables into pieces of about 2 cm and combine them with the spelt and lentils in a bowl.
5. Dress with the oil, white wine vinegar, torn mint leaves, salt and pepper; toss and serve warm or at room temperature.