Mediterranean-Inspired Roasted Veggie Salad
with Farro
This warm veggie salad combines zucchini, sweet bell peppers and mushrooms with nutty farro and salty feta for a truly delicious bite. Toss all that in a sun-dried tomato pesto dressing for a colourful and satisfying lunch.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Courgette
1 pièce(s)
Poivron
1 pièce(s)
Branche de romarin
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Soya, Sulfites)
½ tasse(s)
Farro
(Contient Blé)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir Oeuf, Crustacés, Lait, Sésame, Poisson, Blé, Moutarde, Soya, Sulfites)
56 g
Mélange roquette et épinards
¼ tasse(s)
Feta, émietté
(Contient Lait)
28 g
Pignons
(Contient Pignons)
Pas inclus dans votre livraison
¼ cc
Sucre*
¼ cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Add farro, 1 tsp (2 tsp) salt, broth concentrate and 3 cups (6 cups) water to a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 12-14 min.
- Drain farro and set aside.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Strip rosemary leaves from stem, then finely chop.
- Add zucchini, peppers, 1 tsp (2 tsp) rosemary and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Broil in the middle of the oven, stirring halfway through, until tender, 10-12 min.
- While veggies roast, heat a medium non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Roughly chop arugula and spinach mix.
- Add sun-dried tomato pesto and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
- Add farro, roasted veggies and arugula and spinach mix, then stir to combine.
- Season with salt and pepper, to taste.
- Divide salad between plates.
- Sprinkle feta and pine nuts over top.