Italian restauranteur, food writer and cookery school ownner, Giancarlo Caldesi regularly appears on TV with his business partner and wife Katie. In June 2010 Giancarlo was presented with the Cavaliere del Lavoro in by the...

Ginacarlo’s tip: ‘Other vegetables can be used, such as broccoli, fennel and aubergines.’

Roasted vegetable and farro salad 

Prep 15 min Cook 25 min
Serves 10


  • 500g courgettes, cut into 1cm rounds
  • 2 peppers, cut widthways into 1cm rings
  • 2 red onions, each cut into 8 wedges
  • 6 garlic cloves, left whole with skin on, lightly squashed
  • 20 cherry tomatoes
  • 7tbsp extra-virgin olive oil
  • 1tsp dried oregano
  • A few fresh thyme sprigs
  • 300g farro
  • 30g coarsely grated parmesan or vegetarian alternative
  • 50g toasted pine nuts
  • 30g fresh basil leaves, roughly torn, plus extra to garnish


1 Heat the oven to 180ºC/fan 160ºC/gas 6. Toss the vegetables in a large bowl with 4tbsp of the oil. Add the oregano and plenty of ground black pepper, then transfer to a large baking tray and scatter over the garlic and thyme. Cook for 25–30 min until they veg are softened and just starting to brown.
2 Meanwhile, cook the farro in a pan with plenty of boiling water until al dente. Drain, then toss with the remaining olive oil in a large bowl. Set aside.
3 Remove the vegetables from the oven and tip over the farro while still warm. Set aside to cool to room temperature.
4 To serve, toss through the cheese, pine nuts and torn basil, then season with black pepper and serve garnished with extra basil leaves.

13.1g fat
2.1g saturates
27.7g carbs
5.7g sugars
4.4g fibre
7.4g protein
0.1g salt
71mg calcium
1.4mg iron

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