Farro and Roasted Pepper Salad

Lately it seems like I am constantly in search of one-pot meals; soups, stews, casseroles--anything to avoid having to make multiple dishes. I guess that is just a product of having limited time to spend in the kitchen these days. Today, however, I found myself with the opposite objective-- Jason volunteered to make his famous salmon for dinner tonight which meant that I needed to come up with some type of side dish. Side dishes! I'd almost forgotten they even existed. Or how wonderfully delicious they can be. Take this recipe for farro with roasted red peppers. Simple, healthy, and good....so much so that it almost upstaged the entree (sorry Jason).

Farro and Roasted Pepper Salad
Adapted slightly from Serious Eats

Ingredients:
1 TBL fresh lemon juice
3 TBL olive oil
1 TBL honey
1/4 teaspoon ground allspice
1/4 teaspoon paprika
1 garlic clove, minced
1/4 teaspoon salt
3/4 cup farro
2 red pepper
1/4 cup sliced kalamata olives
3 scallions, thinly sliced
4 ounces crumbled feta

1. To make the dressing, whisk the first 7 ingredients (through 1/4 teaspoon salt) together. Set aside.
2. Preheat oven to 475. Place red peppers on a baking tray and cook for 30-40 minutes or until the skin is blistered and peppers are soft. Carefully transfer peppers to a bowl and cover in plastic wrap. Let steam for 10-15 minutes. Remove skin and cut into thin strips.
3. Cook farro according to package directions. When done, rinse under cold water and set aside in a strainer to drain.
4. In a large bowl, combine cooked farro, roasted red peppers, olives, scallions, feta, and dressing. Season to taste with salt and pepper. Serve.