Roasted Root Vegetables, Leek and Farro Salad

Serves 4-6
Time 45 minutes


1 bunch mixed baby carrots, greens removed
2 leeks, cut into 10cm batons
4 baby beetroot, halved
¼ cup extra virgin olive oil
1 cup farro
2 boiled eggs, quartered
150g rocket, chopped
100g seedless red grapes, halved
½ bunch dill, chopped
½ bunch chives, chopped
½ bunch parsley, chopped
150g feta
2 tbsp pepitas
2 tbsp sunflower seeds


1 clove garlic, grated
Juice of 1 lemon
1 tbsp white vinegar
2 hardboiled eggs
½ cup extra virgin olive oil
Salt and pepper


Pre-heat the oven to 200°C.

Drizzle the root vegetables with a good amount of olive oil and season with salt. Place on a lined baking tray, into the oven for 15-20 minutes or roasted until just golden. Remove from the oven and allow them to cool slightly.

Add the farro to two cups salted boiling water and cook for about 12 minutes until al dente. Drain off any remaining liquid, fluff up with a fork and leave to cool.

To make the dressing, place the garlic, lemon juice, vinegar and boiled eggs in a small food processor. Blitz to combine and drizzle in the olive oil gradually whilst the motor is running. Season to taste with salt and pepper.

Arrange the roasted root vegetables on a platter, followed by the quartered boiled eggs, grapes, chopped rocket and herbs, cooked farro, then scatter most of the seeds over the top. Crumble over the feta, season with salt and pepper and pour over the dressing just before serving. Scatter remaining seeds over the top.