autumn farro salad

ingredients

1. ½ cup farro
2. ½ cup apple juice
3. 1 cup water
4. 1 bay leaf
5. 1 small  squash
6. 1 small courgette 
7. ¼ cup chopped walnuts
8. 1 cup shredded kale
9. a few fresh basil leaves
10. extra virgin olive oil
11. juice of half a lemon
12. parmesan cheese

directions:

1. preheat the oven to 200*C.
2. preheat grill high heat.
3. line a large baking tray with baking paper.
4. place the farro, apple juice, water and bay leaves in a small saucepan  simmer for about 30 minutes or until farro is tender.
5. slice the squash and discard the centre.
6. lightly brush the squash with olive oil and place on the prepared tray. 
7. roast for 25–minutes or until golden, turning halfway through the cooking time.
8. cut the courgette on the diagonal, lightly brush with olive oil and season.
9. grill the courgette until tender, about 4 minutes per side.
10. remove and allow to cool.
11. toast the walnuts in a small pan until fragrant.
12. remove the squash from oven and allow to cool
13. when cool enough to handle, cube the squash and courgette
14. in a large bowl, combine the cooked farro, squash, courgette, walnuts, kale and basil. drizzle with a little olive oil and lemon juice.
15. serve topped with shaved -parmesan cheese.
16. enjoy!