Roasted Vegetables and Farro Salad

Combine Farro (1 cup) and water in a medium pot over medium heat. Bring farro to a boil and let simmer about 60 minutes, or until tender.

Spread Carrots (4) , Cauliflower (1/2 head) , Red Chili Pepper (1/2) , Fennel Bulb (1) , Red Onion (1/2) , and Garlic (2 cloves) in a single layer on a large baking sheet. Drizzle with Olive Oil (4 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) .

Roast 45-60 minutes, or until vegetables are tender. During final 10-15 minutes, add Chickpeas (1 can) and Artichokes (1 jar) . After roasting, remove garlic and mince.

Prepare pesto. In a food processor or blender, combine Fresh Parsley (1 cup) , Fennel Leaves (1/2 cup) , Garlic (3 cloves) , Red Wine Vinegar (1 Tbsp) , and Crushed Red Pepper Flakes (1/4 tsp) . Pulse until combined, and slowly add Extra-Virgin Olive Oil (4 Tbsp) while the food processor is running until fully combined. Add Salt (to taste) and Ground Black Pepper (to taste) .

In a large bowl, combine farro, roasted vegetables/chickpeas, Capers (4 Tbsp) and parsley pesto. Enjoy!