Place the farro in a pan of boiling water and simmer until just tender.  Drain, rinse under cold water and leave to dry.
Meanwhile, prepare the capsicum: preheat grill to high. Use a small sharp knife to cut around the stalk of each capsicum and lift it out with seeds attached.  Place capsicums on the grill pan and grill, turning every now and then, until totally black on the outside – this will take about 30 minutes.  When ready, remove from grill and cover with foil.  Once cool enough to handle, remove and discard the skin.  Tear by hand into slices about 1cm wide.
To make the dressing: whisk together all the dressing ingredients in a bowl and set aside.
Place the cooked faro in a large mixing bowl and add the capsicum, olives, oregano or thyme, spring onions and most of the fetta, reserving some to finish.  Pour over the dressing and gently mix everything together.  Taste and add more salt if you life.
To serve, pile up the salad on a plate or in a bowl and finish with the reserved fetta and a sprinkle of paprika.

Preheat oven to 200deg/180degC Fan Forced.  Spray 24 x 1/2 cup muffin tins with cooking oil spray.
In a bowl, combine the zucchini, cheese and flour and combine well.  Make a hole in the centre and add the oil, milk, eggs, green onions and dill. With a wooden spoon, mix to combine, being careful not to overmix the batter.  Don’t worry if it’s a bit lumpy. Spoon into prepared muffin tins, filling about 3/4 full.  Bake 30 minutes or until golden brown.  Makes approximately 24.