You can use either bulghur wheat or faro to make this roast vegetable salad. You could also serve it mixed with chopped roast cauliflower tossed with tahini and yogurt.

For 6 as a starter or side; serve warm or at room temperature
300g bulghur, rinsed and drained
onion ½, chopped
bay leaf 1
baby capers 3 tbsp
red wine vinegar 2 tbsp
carrots 3, peeled and tops cut off, halved lengthways
extra virgin olive oil 4 tbsp
fresh thyme leaves 1 tsp
plum tomatoes 6, halved lengthways
oregano 1 tsp, roughly chopped
rosemary ½ tsp chopped
rocket 2 handfuls
parmesan 50g, shaved with a sharp knife

Preheat the oven to 170C/gas mark 3.

Add the bay to the bulghur in a large bowl and cover with freshly boiled water. Allow to sit and absorb the liquid for about 20 minutes. Drain in a colander, then transfer to a large bowl. Taste for seasoning and mix in the salt, capers and vinegar. Leave to cool.

While the grain is absorbing water, lay the carrots in a roasting dish, drizzle on 2 tablespoons of the oil and half the thyme, then season with salt and pepper and add 2 tablespoons of water. Roast until cooked, about 30 minutes; you should be able to easily insert a sharp knife through them.

Cut each into five or six pieces on an angle. Lay the tomato halves, cut side up, on a baking sheet lined with baking parchment. Mix the oregano, rosemary and the remaining thyme and 2 tablespoons of oil and drizzle this on the tomatoes. Sprinkle with a little salt and freshly ground black pepper. Bake for 40-50 minutes until the tomatoes have shrunk a little and coloured slightly. To serve, toss the rocket loosely through the farro and divide among your plates. Sit the carrots and tomatoes on top, pour on any roasting juices from either and scatter with the parmesan shavings.