Marinated Mozzarella Farro Bowl

Name: Marinated Mozzarella Farro Bowl with Roasted Veggies and Pesto
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 125 g Fresh Mozzarella; ½ cup Farro; ¼ cup Basil Pesto; 56 g Arugula and Spinach Mix; 200 g Zucchini; 227 g Baby Tomatoes; 1 tbsp Italian Seasoning; 2 tbsp Balsamic Glaze; 1 tbsp Whole Grain Mustard; 2 tbsp Oil*; ½ tsp Salt*; ¼ tsp Salt and Pepper*

with Roasted Veggies and Pesto

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Summer in a hearty vegetarian bowl. Creamy mozzarella gets packed with flavour in an herby pesto marinade. Chewy farro adds a wholesome base to arugula, roasted cherry tomatoes and tender zucchini.

Tags:

Veggie

Allergens:

Milk

•Wheat

•Sulphites

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

125 g

Fresh Mozzarella

(Contains: Milk)

½ cup

Farro

(Contains: Wheat)

¼ cup

Basil Pesto

(Contains: Milk)

56 g

Arugula and Spinach Mix

200 g

Zucchini

227 g

Baby Tomatoes

1 tbsp

Italian Seasoning

2 tbsp

Balsamic Glaze

(Contains: Sulphites)

1 tbsp

Whole Grain Mustard

(Contains: Mustard)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values

Calories580 kcal

Fat35 g

Saturated Fat6 g

Carbohydrate57 g

Sugar12 g

Dietary Fiber7 g

Protein14 g

Cholesterol15 mg

Sodium1200 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Strainer

•Measuring Cups

•Measuring Spoons

•Paper Towel

•Small Bowl

•Baking Sheet

•Large Bowl

•Whisk

Cooking Steps

PDF

Before starting, preheat the oven to 425°F.Wash and dry all produce. Add farro, 3 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 14-16 min. When farro is done, drain and set aside.

While farro cooks, cut zucchini into quarters lengthwise, then cut into 1/2-inch quarter-moons. Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels. Add mozzarella and pesto to a small bowl. Season with salt and pepper, then toss to coat.

Add zucchini, tomatoes, Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until tender, 10-12 min.

While veggies roast, whisk together balsamic glaze, whole grain mustard and 1 tbsp oil (dbl for 4 ppl) in a large bowl.

Add farro, roasted veggies and arugula and spinach mix to the large bowl with dressing. Season with salt and pepper, then toss to combine. Divide salad between bowls. Top with marinated mozzarella.