Tuscan Farro Salad | With Oven-Roasted Tomatoes

Preheat the oven to 200 °C top/bottom heat. Wash the cherry tomatoes, cut them in half and place them on a baking tray lined with baking paper. Drizzle with 1 tbsp olive oil, season with a little fine salt and ground black pepper and roast in the oven for approx. 15–20 minutes until sweet and juicily caramelised.

Meanwhile, cook the spelt rice (farro) in plenty of boiling salted water according to package instructions for approx. 20–25 minutes until al dente. Then drain, rinse briefly with cold water and leave to cool in a large bowl.

Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and set aside.