1 cup farro, rinsed
1 cup (250ml) apple cider vinegar
2 cups water
2 bay leaves
2 tsp sea salt
1 red onion, cut into wedges
1 large eggplant, cut lengthways into 1cm-thick slices
½ cup (125ml) olive oil
Zest and half the juice of 1 lemon
200g cherry tomatoes, halved
½ cup (70g) almonds, roughly chopped
⅓ cup dried figs, finely chopped
⅓ cup dried apricots, finely chopped
¼ cup currants
2 cups baby kale or baby rocket leaves
½ cup parsley leaves, roughly chopped
½ cup mint leaves, roughly chopped
200g fresh ricotta
Lemon wedges and a drizzle of olive oil, to serve
In a medium saucepan, place farro, apple cider vinegar, water, bay leaves, salt and bring to a boil. Reduce to a simmer and cook, covered, for about 25-30 minutes, or until farro is tender and liquid evaporates, adding more water if necessary. Set aside to cool, discarding bay leaves.
Meanwhile, preheat a lightly oiled chargrill pan or barbecue over medium heat. Drizzle or spray onion and eggplant with olive oil, season all over with salt and pepper, and cook for 5-10 minutes, turning regularly, or until soft and charred. Set aside on a board to cool slightly and then roughly chop eggplant.
In a salad bowl, whisk together olive oil, lemon juice and zest. Season with salt and pepper, stir in the tomatoes and leave to macerate for a few minutes.
Add cooked and cooled farro, onions, eggplant, almonds, figs, apricots, currants, kale or rocket and herbs and toss well to coat in dressing.
Top salad with spoonfuls of ricotta and serve with lemon wedges, and an extra drizzle of olive oil, if desired.