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Carb Smart 'BLT' Farro
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Carb Smart 'BLT'  Farro

Carb Smart 'BLT' Farro

with Spinach and Blistered Tomatoes

This recipe has all the flavours of a traditional BLT, but whipped up into a delicious, hearty bowl of grains! Sweet burst tomatoes, spinach, crispy bacon and creamy farro – it's a combo that's sure to turn this sandwich classic into a dinner fit for royalty!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

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

Preparation Time30 minutes


serving amount

100 g

Bacon Strips

½ cup


(Contains Wheat)

113 g

Baby Tomatoes

113 g

Baby Spinach

2 unit

Garlic, cloves

50 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit

Chicken Broth Concentrate

200 g


Not included in your delivery

0.13 tsp


0.13 tsp


½ tbsp



Nutrition Values

Calories532 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber6 g
Protein21 g
Cholesterol39 mg
Sodium897 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.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Slotted Spoon


Cook farro

Before starting, preheat the broiler to high. Wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 18-20 min. Reserve 3 tbsp cooking water (dbl for 4 ppl), then drain and return farro to the same pot, off heat.

Blister tomatoes

Meanwhile, add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of oven, until tomatoes burst, 5-6 min. When tomatoes are done, remove the baking sheet from the oven. Set aside.


Meanwhile, peel, then finely chop shallot. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then grate or mince garlic. Roughly chop spinach. Cut bacon into 1-inch pieces.

Cook bacon

Add bacon and 2 tbsp water (dbl for 4 ppl) to a large non-stick pan over medium-high heat. Cook, flipping occasionally, until crispy, 8-10 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan.

Finish farro

Return the pan with reserved bacon fat to medium, then add zucchini. Cook, stirring occasionally, until softened, 3-4 min. Add shallots and garlic. Cook, stirring often, until softened, 1-2 min. Add vinegar. Cook, stirring often, until slightly reduced, 1-2 min. Add farro, half the Parmesan, broth concentrate and reserved cooking water. Stir until combined. Add spinach. (NOTE: For 4 ppl, add spinach in 2 batches.) Cook, stirring occasionally, until spinach wilts and cheese melts, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Divide farro between plates. Top with roasted tomatoes and bacon. Sprinkle remaining Parmesan over top.