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.

Preheat oven at 425 degrees F (220 degrees C).

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 Artichoke (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!