3 red capsicums (or use jarred roasted capsicums)
1 bunch baby carrots, washed and trimmed
4 tablespoons olive oil, plus extra for drizzling
2 medium-sized carrots, peeled and cut into slices
1 tablespoon harissa
2 tablespoons plus 2 teaspoons red wine vinegar
⅓ cup farro perlato
50g rocket leaves, roughly chopped
100g feta, crumbled

Grain salads with plenty of vegetables are a firm fixture in our household over summer. I’m partial to farro perlato, but depending on what I have in the cupboard it might be made with freekah or bulgur wheat, pearl barley or maybe some green lentils or even a tin of beans. Carrots are underrated in a salad; I like roasting them so their sweetness is enhanced.

If you can’t find baby carrots, use a couple of medium-sized carrots cut into batons. While I roasted the capsicums, it is fine to use jarred roasted capsicums here if you prefer.

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1.Heat the oven to 200°C.
2.Lay the capsicums and baby carrots on a large baking tray.
3.Drizzle with oil and roast until tender, approximately 30-40 minutes.
4.Cook the medium-sized carrots in a pan of salted water until very tender, 8-10 minutes. Drain but reserve the cooking water.
5.When cool enough to handle, peel the capsicums.
6.Cut two capsicums into slivers and put into a bowl with the baby carrots.
7.Put the remaining capsicum and the cooked carrot slices into a food processor or blender with the harissa, ½ teaspoon salt and 2 tablespoons red wine vinegar and purée until smooth.
8.Add 3 tablespoons olive oil. If very thick, loosen with some of the carrot cooking water and set aside.
9.Put the farro perlato in a pan, cover with cold water, add ½ teaspoon salt and bring up to a simmer. Cook for 20-25 minutes until bite-tender.
10.Drain well and toss with 2 tablespoons of the purée, 2 teaspoons red wine vinegar and 1 tablespoon olive oil.
11.If it seems very thick, loosen with some of the carrot cooking water. Mix well.
12.Toss with the capsicums, baby carrots and rocket leaves, adjusting the seasoning to taste.
13.Put the remaining purée on a platter, top with the vegetables and farro perlato and scatter over the feta to serve.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings