Italian roast vegetable & farro salad

INGREDIENTS

• 400 g farro or bulgar wheat
• 3 yellow courgettes, halved lengthways and deseeded (use green if you can't find yellow)
• 2 green courgettes, halved lengthways and deseeded
• 2 bulbs fennel, trimmed and thickly sliced, leafy tops reserved to garnish
• 1 red onion, peeled and cut into chunks
• 2 red peppers, deseeded and cut into chunks
• 2 aubergines, cut into chunks
• 4 cloves garlic, peeled
• extra virgin olive oil
• 1 splash herb or white wine vinegar
• 1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano
• 1 squeeze lemon juice
• sea salt
• freshly ground black pepper