Bring a saucepan of salted water to the boil and cook the farro or barley according to the packet instructions.

Meanwhile, heat two tablespoons of olive oil in a large frying pan over a medium-high heat. Add the aubergine, pepper and courgette. Season with salt and cook for 10–15 minutes, or until soft.

Towards the end of cooking, stir in the chickpeas and cook for a further two to three minutes until warmed through and starting to turn golden at the edges.

Put the cherry tomatoes, torn basil and oregano into a large bowl. Add a drizzle of extra virgin olive oil and a pinch of salt, give it a good stir and set aside.

Once the farro is fully cooked, drain it well and add to the bowl with the tomatoes. Add the cooked vegetables and chickpeas and give everything a good stir. Taste and adjust the seasoning as needed.

Serve scattered with crumbled goat's cheese or feta, if using.