Grilled Vegetable Farro Salad

Ingredients

• 1 cup quick-cooking barley uncooked
• 2.5 cups water 
• 0.5 teaspoon salt 
• 1  bell pepper yellow cut into 6 pieces
• 1  bell pepper red cut into 6 pieces
• 0.5 lb asparagus fresh cut in half
• 6  cherry tomatoes 
• 1 tablespoon olive oil 
• 2 tablespoons red wine vinegar 
• 1 tablespoon juice of lemon 
• 2 teaspoons lemon zest grated
• 2 teaspoons dijon mustard 
• 0.3 teaspoon salt 
• 1 Dash pepper fresh black
• 2 cups baby spinach packed

Equipment

• bowl
• sauce pan
• grill

Directions

1. Rinse farro under cold water. In 2-quart saucepan, mix 2 1/2 cups water and 1/2 teaspoon salt.
2. Add farro; heat to boiling over medium heat. Reduce heat, cover and simmer 20 to 25 minutes or until tender.
3. Drain, if necessary, and set aside.
4. Heat coals or gas grill.
5. Brush peppers, asparagus and tomatoes with olive oil.
6. Place peppers and asparagus in grill basket or directly on grill rack. Cover grill; cook over medium heat 7 to 9 minutes, turning occasionally, until vegetables are crisp-tender, adding tomatoes during last 4 minutes.
7. In small bowl, mix red wine vinegar, lemon juice, lemon peel, mustard, 1/4 teaspoon salt and the pepper.
8. To serve, toss farro and spinach in 3 tablespoons of the dressing. Arrange farro on serving platter, and place grilled vegetables on top.
9. Drizzle remaining dressing over vegetables.