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Farro with roasted peppers and fresh basil
Nutty farro grains tossed with charred peppers and fresh basil leaves

Warm farro salad with roasted peppers & basil

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Farro (spelt or an ancient variety) is a grain enjoying a renaissance in Italian cuisine. Unlike rice, farro retains a chewy, 'al dente' texture after cooking, and its nutty flavour pairs wonderfully with the sweetness of roasted vegetables. This salad is not just a side dish: due to the complex carbohydrates and the richness of the roasted peppers, it stands alone as a main course.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Saucepan for boiling farro
  • Baking tray and parchment paper for peppers
  • Large mixing bowl

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Preheat the oven to 220°C. Halve and deseed the peppers, then place them cut-side down on a lined baking tray. Roast for 20-25 minutes until the skins blister and blacken.

Tip: The high heat softens the pepper flesh and caramelises the sugars, deepening the flavour.
2 ✓

Meanwhile, rinse the farro and boil in plenty of salted water for about 20-25 minutes (or according to pack instructions) until soft but still with a bite (al dente). Drain and let cool.

Tip: Farro doesn't absorb water like rice, so cook it in plenty of water like pasta.
3 ✓

Place the roasted peppers in a bowl and cover with cling film or a plate for 10 minutes. Then peel off the skins and dice the flesh.

Tip: Steaming loosens the skins, making them peel off almost effortlessly.
4 ✓

Prepare the dressing: whisk together the olive oil, lemon juice, crushed garlic, salt, and pepper in a bowl.

Tip: The emulsion of oil and lemon juice coats the grains, preventing them from drying out.
5 ✓

In a large bowl, toss the farro, roasted peppers, and dressing together. Tear in the fresh basil and add the chopped parsley.

Tip: Tear the basil rather than cutting it with a knife to avoid blackening (oxidation); tearing preserves the essential oils better.

Recipe FAQ

I couldn't find farro, what can I substitute?
Pearl barley or spelt grain is also very delicious, though cooking times may vary.
Do I have to peel the peppers?
Yes, the skin is indigestible and can remain tough. After roasting, it comes off easily, and the flavour becomes much silkier.

Ingredients

  • 200 g Farro (or Pearl Barley/Spelt)
  • 2 whole Large red peppers
  • 4 tbsp Extra virgin olive oil
  • 2 cloves Garlic
  • 1 bunch Fresh basil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 bunch Fresh parsley