Insalata di Farro: Spelt Salad

Ingredients

• 7 tablespoons/100 ml extra-virgin olive oil, plus extra for drizzling
• 2 cloves garlic, crushed
• 14 ounces/400 g farro
• 6 cups/1.4 liters vegetable broth, plus extra for sauteing vegetables
• 1 red onion, coarsely chopped
• 2 zucchini, sliced
• 1 red pepper, seeded and chopped
• 1 eggplant, chopped
• 10 cherry tomatoes, halved
• Salt
• Bunch fresh parsley, leaves picked and finely chopped
• Small bunch fresh mint leaves, finely chopped
• Walnuts, toasted, for sprinkling

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