Grilled Vegetable Salad with Farro and Citrusy Shallot, Dijon and Sherry Vinaigrette



1 cup (2.5 dl) dry farro (cooked according to package directions)
good extra virgin olive oil
salt, pepper to taste

1 x 15 oz (425 g) can organic chickpeas, drained and rinsed (optional)

2 red bell peppers, whole
2 medium zucchini, cut in half lengthwise
2 large portobello mushrooms, cleaned
1 bunch asparagus, bottom tips trimmed
1 corn on the cob, husks removed
1 small box cherry tomatoes, halved
1012 kalamata olives, pitted

For the Vinaigrette
2 small shallots, peeled and minced
2 tbsp Dijon mustard
2 tbsp sherry vinegar
Juice from 1 orange and 1 tsp orange zest
juice from 1 small lemon
2 tsp maple syrup
1/4 cup (80ml) extra virgin olive oil (or to taste)
salt, pepper to taste


To grill vegetables:
I like to marinade my portobello mushrooms in a little olive oil and balsamic vinegar with a little salt and pepper (and crushed garlic clove) about 30 minutes before I put it on the grill for extra flavor. Drizzle a little olive oil, salt, and peppers on all the vegetables and place them on the barbecue. Grill until charred on both/all sides. Set aside to cool. Place the bell peppers in a separate bowl and cover with plastic wrap. This will help them steam and removing the outer skins easier. Peel off the outer skin, clean /take out the core and clean of seeds, then cut into thin strips.

Chuck the corn, slice the portobello mushrooms, asparagus, and zucchini into bite-sized pieces.

In a large salad bowl, add the cooked farro and drizzle with a little extra virgin olive oil and season lightly with salt and pepper. Stir to combine. Add all the grilled vegetables and optional chickpeas, carefully fold everything in.

For the vinaigrette: 
Add all the ingredients in a glass jar, shake vigorously to combine. Season with salt and pepper. Alternatively, add all ingredients except olive oil in a small bowl, whisk together and slowly drizzle in the olive oil. Keeps in an airtight container in the fridge for a week.