Serves 4 as a side
1 eggplant, cubed
2 tbsp. olive oil
1 onion, thinly sliced
1 cup pearled farro
2 cups seasonal greens
1 cup seedless grapes, halved
1/2 cup feta cheese
salt and pepper
For the dressing:1/4 cup toasted walnuts
1/3 cup olive oil
2 tbsp. white wine vinegar
2 tsp. honey
1 tsp. dijon mustard
salt, to taste
Preheat oven to 200. Place eggplant on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast until tender and browned, 20-25 minutes.
For the caramelised onion - Heat 2 tbsp. of oil or butter and add the onions, making sure not to crowd the pan. Cook on medium-low heat, stirring every 5 minutes, until the onions are deeply browned and almost jam-like in texture, about 40 minutes.
Bring 3 cups salted water to a boil in a medium saucepan. Add the farro, reduce to a simmer, and cook until the farro is tender, 20-25 minutes. Drain and transfer to a large bowl. Add the spinach and toss to combine. The heat of the farro should wilt the spinach.
Once the eggplant and onions are cooked, add them to the farro/spinach mixture along with the grapes and feta cheese. Stir to combine.
Chop toasted walnuts into small pieces and place in a blender. Add oil, vinegar, honey and mustard. Blend until smooth. If you're blender, like mine, is not very powerful, you might have a few bits of walnut remaining which is fine. Add salt, to taste.
Add the dressing to the salad and toss to coat. Serve warm or cold.