Mediterranean Roasted Pepper and Farro Bowl

Bring a pot of salted water to a boil. Add farro and cook for 20-25 minutes until tender but still chewy. Drain and spread on a sheet pan to cool slightly.

While farro cooks, place bell pepper halves cut-side down under the broiler. Broil on high for 8-10 minutes until skins are blistered and charred. Transfer to a bowl, cover, and steam for 5 minutes. Peel off skins and slice into strips.

Whisk together olive oil, lemon juice, and minced garlic. Tear in half the basil leaves and add capers. Season with black pepper — the olives and capers provide enough salt.

Divide baby arugula between two bowls. Top with warm farro, roasted pepper strips, artichoke hearts, olives, and sun-dried tomatoes. Spoon vinaigrette over each bowl and finish with remaining torn basil.