Roasted Vegetable Farro Salad

Combine the chicken broth and water in a large sauce pot and bring to a gentle but steady boil. Add 3/4 teaspoons of the sea salt and stir to dissolve. Add the farro and stir well. Cover the sauce pot completely and adjust the heat to low. The liquid should gently simmer. Cook for 30-40 minutes, stirring occasionally, until most of the liquid has been absorbed and the farro kernels are plump and tender. Strain the farro through a colander to remove any remaining liquid and transfer it to a large mixing bowl. Let it cool to room temperature.

Preheat the oven to 400 F.

Dice the zucchini and asparagus into roughly 1/2-inch pieces and place them into a large mixing bowl. Sprinkle with the remaining 3/4 teaspoons salt and the pepper. Drizzle in the 1/3 cup of olive oil and toss well to coat all the vegetables. Transfer the vegetables to a rimmed baking sheet and spread it out into a single layer (it’s OK if they touch). Roast for 30 minutes, or until they are tender and slightly caramelized at the edges. Remove the vegetables from the oven and let them cool until warm.

Dice the drained roasted red peppers into 1/2-inch pieces and add them into the farro along with the roasted vegetables. Toss well to incorporate the vegetables throughout the farro. Drizzle in a little bit of olive oil (1 teaspoon at a time) if the salad needs more moisture. Add the lemon juice, if using.

Serve at room temperature and store in a covered container in the refrigerator for up to 5 days.