Tuscan Farro Salad | With Roasted Brussels Sprouts

Rinse the farro (spelt grains) under cold water in a fine-mesh sieve. Bring to a boil in a pot with twice the amount of lightly salted water and simmer covered over medium heat for about 20 minutes until al dente. Then strain, drain well, and allow to cool until lukewarm.

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Trim and halve the Brussels sprouts. Peel the red onion and cut it into thin wedges. Peel and finely chop the garlic.

Distribute the halved Brussels sprouts and onion wedges on the baking sheet. Toss with 2 tbsp extra virgin olive oil, the chopped garlic, and a pinch each of fine salt and ground black pepper. Roast in the preheated oven for 20–25 minutes until the edges are nicely crispy and caramelized golden brown. Add the walnuts to the baking sheet during the last 5 minutes of baking time to toast along.