Get RecipeFarro and Roasted Pepper Salad
I've become kind of obsessed with the salads (or "salads") that ditch lettuce and instead bulk things out with heaps of whole grains. Not only do they make filling main courses, but I always make sure to have leftovers hanging around in the fridge since they also make for tasty latenight snacks. In this case, the bulk is farro—a grain I don't use as much as I'd like.
There is nothing especially revelatory about this version from Yotam Ottolenghi's Plenty; no special tricks or hard-to-source ingredients are used. It's just a mess of flavorful items all tossed together in the same bowl. If there is anything that sets this apart from the many others, it's probably the dressing, which gets some complexity from allspice and smoked paprika.