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 side dish that pairs beautifully with any main course.
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)
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cs
Huile*
¼ cc
Sucre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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, rosemary and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
- Meanwhile, add farro, 1 tsp salt, broth concentrate and 3 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, 16-18 min.
- Drain farro and set aside.
- Roughly chop arugula and spinach mix.
- Add sun-dried tomato pesto and 1/4 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 over top.