Tuscan Farro Salad with Oven-Roasted Parsley Root & Pecorino

Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper. Thoroughly peel the parsley roots, quarter them lengthwise, and cut into bite-sized pieces. In a bowl, toss thoroughly with 1.5 tbsp of the olive oil, the picked fresh thyme leaves, and a pinch of salt and pepper.

Spread the seasoned parsley roots onto the baking sheet and roast in the preheated oven for 25–30 minutes until golden brown and tender, turning once halfway through. Then remove and let cool until lukewarm.

Meanwhile, rinse the farro (spelt grain) with cold water in a sieve. Simmer in plenty of lightly salted water according to the package instructions (approx. 20 minutes) until al dente. Then drain and let steam off briefly.