Preheat and prep: Set your oven to 200°C (fan-assisted). While it heats, rinse the farro under cold water until the water runs clear — you'll see the cloudy starch wash away, which prevents the grains from turning gummy during cooking.

Start the farro: In a medium saucepan, combine the rinsed farro with 600ml water and a pinch of salt. Bring to a boil over high heat — you'll hear the water bubbling vigorously and see steam rising. Reduce the heat to low, cover, and let it simmer for 25 to 30 minutes. The grains should be tender but still chewy, with a slight bite when you test one between your teeth.

Tumble the vegetables onto the tray: On a large baking sheet, spread the diced aubergine, courgettes, bell peppers, red onion wedges, and cherry tomatoes. Drizzle with the olive oil, then sprinkle over the oregano, smoked paprika, salt, and pepper. Use your hands to toss everything together — you'll feel the oil coating each piece, and the spices will release their fragrance as you mix.

Roast until caramelised: Slide the tray into the preheated oven and roast for 25 to 30 minutes, giving the vegetables a stir halfway through. You're looking for deep golden edges on the aubergine and courgettes, and the cherry tomatoes should have collapsed slightly, releasing their sweet juices that pool on the tray. The kitchen will smell wonderfully savoury at this point.

Drain and fluff the farro: Once the farro is tender, drain any remaining water using a fine-mesh sieve. Return the grains to the pot and let them sit uncovered for two minutes — you'll see steam rising as excess moisture evaporates. Fluff with a fork to separate the grains.

Assemble the bowls: Divide the warm farro among four bowls. Top each with a generous portion of the roasted vegetables, then scatter over the crumbled feta, halved Kalamata olives, and a handful of fresh parsley or basil. The colours should be vibrant — deep purple aubergine, bright red tomatoes, yellow peppers, and creamy white feta against the nutty farro.