Tuscan Farro Salad | With Oven-Roasted Grapes & Goat Cheese

Preheat the oven to 200 °C top/bottom heat. Rinse the spelt rice (farro) in a sieve under cold water. Bring to a boil in a pot with twice the amount of lightly salted water and simmer over medium heat for approx. 20 minutes until al dente. Then drain and let cool until lukewarm.

Roughly chop the walnut kernels and spread them on a baking tray. Toast in the preheated oven for approx. 5–6 minutes until pleasantly fragrant and nutty. Then remove and let cool.

Wash the seedless grapes and pat dry. Halve larger grapes if desired. Place the grapes on a baking tray lined with baking paper. Strip the rosemary needles from the sprigs and finely chop them. Toss the grapes with 1 tbsp extra virgin olive oil, the chopped rosemary, a pinch of fine salt, and a little ground black pepper. Roast in the oven at 200 °C for approx. 12–15 minutes until the grape skins burst and the fruit caramelises wonderfully juicy.