Roasted Bell Pepper with Italian Farro Salad
⅓ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
¼ teaspoon ground allspice
¼ teaspoon smoked paprika
1 small garlic clove, finely chopped
¼ teaspoon fine sea salt
1 red or yellow bell pepper (no green)
1 teaspoon olive oil
1 cup Italian Farro
1 tablespoon sea salt
½ cup green olives, pitted and quartered lengthwise
2 green onions, white and light green part thinly sliced
1 tablespoon chopped fresh oregano
Make the dressing by whisking together: lemon juice, olive oil, honey, allspice, paprika, garlic, and sea salt in a bowl and set aside.
Bring a large pot of water to a boil. Add one tablespoon of sea salt to the water, add the farro to it. Simmer until tender, 20-25 minutes. Drain and rinse with cold water. Set aside.
Preheat the broiler. Line a cookie sheet with parchment paper. Rub the pepper with one teaspoon olive oil and roast in the oven for 25 to 30 minutes, or until the skin starts to char and fall off. Turn them once one side is dark and the skin begins to separate. Place the peppers in a bowl cover with plastic wrap for 5 to 8 minutes. Peel the skin off the peppers and remove the stem and seeds. Slice them into thin strips.
Place the cooked farro in a large mixing bowl and add the peppers strips, green olives, oregano, green onions. Pour over the dressing and gently mix. Season with more salt if needed it.