Farro Salad with Brussels Sprouts | Tuscan Lunch

Rinse the farro grains under cold running water, then place them in a pot with plenty of water and a pinch of sea salt. Cook over medium heat for about 20-25 minutes, until tender but still firm, al dente. Drain well and let cool slightly.

Trim any outer leaves from the Brussels sprouts if needed, then cut each piece in half lengthwise. In a bowl, toss the halved Brussels sprouts with a tablespoon of extra virgin olive oil, a pinch of sea salt, and freshly ground black pepper. Arrange them on a baking sheet lined with parchment paper, cut side down.

Roast the Brussels sprouts in a preheated oven at 200°C for 18-20 minutes, until nicely browned at the edges and caramelized. Meanwhile, brown the pancetta cubes in a dry skillet until crispy and golden, then remove onto a paper towel. In the same warm skillet, lightly toast the roughly chopped walnuts for 1-2 minutes.