As the days stretch longer and longer I feel my appetite is sated with the over-dose of light. My mood lightens, I am more energetic and productive and I’m happy with easy fuss free food. The local shops are bursting with enticing spring vegetables; broad beans, peas cabbage, spinach and herbs abundant.

This salad can be made with any combination of vegetables and herbs you have to hand.

The grain I love to use is farro, an ancient Roman grain. It is fool proof to cook. It is creamy and nutty while keeping a satisfying bite. It’s also rich in all manner of vitamins and fibre so good for you as well.

Serve it with a huge blob of rich Greek Yogurt .

Roast Vegetable Farro salad

1 red pepper

1 courgette

1 aubergine

1 whole garlic clove, squashed

3-4 sprigs fresh thyme

75g farro (or barley, spelt, brown rice)

1 cup broad beans, peeled and podded

1 cup fresh peas

Handful fresh mint, basil, flat leaf parsley

4-5 leaves radicchio

zest and juice of an unwaxed lemon

extra virgin olive oil

Sea salt and freshly grated black pepper

1 pomegranate and Greek yoghurt

Preheat oven Gas 6 / 200C

Wash and de-seed the pepper and cut into small cubes

Wash the courgettes and aubergines and cut into same size cubes.

Drain well on kitchen paper or in a colander to get rid of excess liquid.

Spread on a baking tray, add the garlic and thyme, drizzle with some extra virgin olive oil and season well. Toss everything together with your hands to make sure they are well coated with the oil.

Roast in the oven for 20 minutes or so until well cooked and crispy. Allow to cool.

Meanwhile rinse the farro in cold water

Bring a saucepan with plenty of water to the boil and add the farro.

Simmer for 15-20 minutes until the farro is cooked but still with a bite.

Drain any excess liquid and set aside.

Prepare the rest of the ingredients; pod the broad beans and peas.

Very finely chop all the herbs and the radicchio.

Roll the pomegranate on a wooden board before cutting it in half.

Tap each half over a bowl so the seeds and juice fall out.

( You can buy packs of pomegranate seeds.)

Now you can assemble the farro salad.

Add the roasted vegetables, broad beans and peas. Stir in the chopped herbs.

Drizzle with plenty of olive oil, lemon zest and juice and season well with sea salt and black pepper.

Check seasoning and adjust.

Finally dress with a scattering of the pomegranate seeds and serve with a big bowl of Greek yoghurt.