Tuscan Roasted Parsnip Farro Salad | Autumn Italian Bowl

Preheat the oven to 200 °C. Peel the parsnips and cut them into roughly 1.5 cm cubes. In a baking tray, toss them with 2 tablespoons of extra virgin olive oil, the finely crushed garlic, and a pinch of salt and pepper. Spread evenly and roast for 20-25 minutes until golden brown, fragrant, and caramelized.

Rinse the farro (spelt) thoroughly under cold running water, then cook in plenty of lightly salted boiling water until al dente (approx. 20-25 minutes). Once cooked, drain well and let cool to room temperature.

In a dry skillet over low to medium heat, toast the pine nuts until golden brown for 2-3 minutes, stirring constantly, then immediately transfer to a small bowl to prevent burning.