Farro and roasted pepper salad
Instructions:
- To make the dressing. Whisk together all the ingredients in a bowl and set aside.
- Bring a large pot of water to a boil. Add farro and simmer until just tender. Drain in a sieve, rinse under cold water and set aside.
- Preheat a grill pan to high. Use a small, sharp knife to cut around the stem of each bell pepper and lift it out with the seeds attached. Put the peppers on the grill pan and grill, turning them every now and then, until they are totally black on the outside; this will take 30 minutes or more. When ready, remove the pan from the heat and cover it with foil. Once the peppers are cool enough to handle, remove and discard the skin. Tear them by hand into roughly 3/8-inch-wide slices.
- Place the cooked farro in a large mixing bowl and add the peppers, olives, oregano or thyme, green onions and most of the feta, reserving some to finish. Pour over the dressing and gently mix everything together. Taste and add more salt if you like.
- To serve, pile up the salad on a plate or in a bowl and finish with the reserved feta and a sprinkle of paprika.