FARRO SALAD WITH CRISPY ZUCCHINI – VEGAN

1c. Whole Grain Farro – rinsed
2c. Water
1 Tspn salt
1 bay leaf
1 onion thinly sliced
1 medium zucchini cubed (3/4’’)
1 head of roasted garlic – trim top 1/8’’ to expose cloves.
1/3 cup olive oil
1 tblspn of herb of choice 😊 . I chose oregano for this.
Red chili pepper flakes
Salt & Pepper

Start to finish 45 minutes…garlic takes the longest, so I always have a few prepared heads of garlic in my fridge every week.
While garlic is baking, you prepare the farro, onion and zucchini.
Wrap garlic clove in foil with a little olive oil and bake at 425F for approx 40minutes.
In a cast iron pan add a little olive oil and onion. Sauté medium heat stirring frequently for approximately 20 minutes until they are becoming slightly brown.
Reduce to low and cook another 10 minutes. Remove from heat.
While onion is cooking, prepare farro in a medium saucepan, combine water, farro, bay leaf and salt.
Bring to a boil, then let simmer stirring occasionally approximately 25 minutes.
Transfer to a large bowl to cool.
While farro is cooking, prepare zucchini. In a large cast iron pan heat a little olive oil on medium to high heat. Add zucchini and brown all sides till the skin is crispy. Remove and place on a paper towel.
In the large bowl that has the farro, add onion, zucchini and squeeze the roasted garlic cloves in.
Mix in the olive oil, salt, pepper, oregano and chili flakes to taste.
This is wonderful served warm or room temperature. I love adding leftovers to a mixed green salad for lunch.

Bon appétit