Green Olive, Farro and Roast Fennel Salad

Farro is an ancient grain with a pleasing chewy texture and nutty taste that works really well in salads. You could also pair it with plenty of herbs for a satisfying lunch or dinner. Preparing the vegetables for the salad in a Miele Oven using the Fan Plus function ensures they will be evenly cooked and crisp without the need to turn or remove the individual trays from the oven

1. Soak the farro in cold water for 30 minutes. Meanwhile, preheat the Miele Oven to Fan Plus, 180°C.

2. Put the fennel, leeks, courgette and garlic on separate baking trays, spreading as evenly as you can. Sprinkle over the coriander seeds and a good amount of salt and black pepper, then drizzle with olive oil. Put the fennel in the oven to roast first for 30 minutes. 5 minutes into the cooking time add the tray of leeks to the oven. After ten more minutes have passed, finally add the tray of courgette. Roast until the vegetables are cooked through and crisp around the edges.

3. Remove the vegetables from the oven and immediately sprinkle over the vinegar, then set aside to cool. When cool, scatter the finely chopped herbs over the top. Set to one side.

4. Drain the soaked farro and add to a saucepan with 750ml cold water and ½ tsp salt. Cover and bring to a boil over a medium heat, then lower the heat to a gentle simmer. Leave to simmer for about 12 minutes. Cook until tender. Be careful not to overcook the grains as they will become mushy. Drain the cooking water and set aside to cool.

5. Coarsely chop the olives and put them in a bowl along with the olive oil, almonds, chopped fresh chilli, and lemon juice. Stir well and set aside until ready to serve the salad.

6. Combine the roasted vegetables, farro, red chilli and olive mixture in a bowl and mix well. Taste and adjust the seasoning with salt, lemon juice or olive oil if needed. Put the salad mixture onto a serving plate and garnish with the fennel tops.