Tuscan Farro Salad | With Roasted Vegetables & Mozzarella

Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the pearl barley in a sieve with cold water. Then cook in plenty of lightly salted water for about 20 to 25 minutes until al dente, drain, and allow to cool until lukewarm.

Wash the zucchini and cut into bite-sized half-moons. Halve the cherry tomatoes and slice the red onion into fine wedges. Spread all the vegetables on a baking sheet lined with baking paper, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast in the hot oven for about 18 to 20 minutes until lightly browned and juicy.

Meanwhile, toast the pine nuts in a small pan without fat over medium heat until golden brown and set aside. For the dressing, finely chop the garlic and whisk together with the remaining 2 tbsp olive oil, balsamic vinegar, salt, and pepper in a large bowl.