Tuscan Farro Salad | With Chestnuts & Pecorino

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

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Peel the red onion and cut into thin wedges. Halve or roughly chop the precooked chestnuts. Wash the fresh rosemary, shake dry, and finely chop the needles.

Spread the chestnuts and onion wedges on the baking sheet. Drizzle with 1 tbsp of extra virgin olive oil, add the chopped rosemary, and toss with a pinch of fine salt and ground black pepper. Roast in the preheated oven for 12–15 minutes, until the onions are tenderly caramelised and the chestnuts are delightfully aromatic.