2 fennel bulbs, trimmed and thinly sliced, leafy tops reserved to garnish
2 leeks, washed and thinly sliced
2 courgettes, sliced
4 garlic cloves, peeled
1 tbsp coriander seeds
Salt and black pepper
Extra virgin olive oil
A splash of herb or white wine vinegar
A small bunch each of mint, coriander and flat-leaf parsley, finely chopped
150g green olives, rinsed then pitted
6 tbsp extra virgin olive oil
100g almonds, toasted and chopped
1 fresh red chilli, deseeded and roughly chopped
2 tbsp freshly squeezed lemon juice, plus more to taste
1 bunch of fresh parsley or basil
½ tsp red chilli flakes
Soak the farro in cold water for 30 minutes. Meanwhile, preheat the Miele Oven to Fan Plus, 180°C.
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.
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.
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.
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.