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Fresh Mozzarella and Farro Bowls
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Fresh Mozzarella and Farro Bowls

Fresh Mozzarella and Farro Bowls

with Marinated Chickpeas and Toasted Pine Nuts

We're turning nourish bowls upside down with fresh, Italian-inspired flavours: al dente farro, blistered tomatoes, toasted pine nuts and herby, balsamic chickpeas. We've got the whole food pyramid covered!

Tags:
Veggie
Quick
Allergens:
Milk
Wheat
Tree nuts
Sulphites

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

125 g

Fresh Mozzarella

(Contains Milk)

½ cup

Farro

(Contains Wheat)

370 mL

Chickpeas

113 g

Baby Tomatoes

28 g

Pine Nuts

(Contains Tree nuts)

7 g

Chives

2 tbsp

Balsamic Glaze

(Contains Sulphites)

¼ cup

Basil Pesto

(Contains Milk)

200 g

Zucchini

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat42 g
Saturated Fat6 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber11 g
Protein20 g
Cholesterol15 mg
Sodium680 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
Colander
Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Baking Sheet
Aluminum Foil
Large Non-Stick Pan

Instructions

Prep
1

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, 16-18 min. While farro cooks, thinly slice chives. Cut zucchini into 1/4-inch rounds. Drain, then rinse chickpeas. Drain, then cut mozzarella into 1/4-inch-thick slices. Season mozzarella with salt.

Marinate chickpeas
2

Add half the balsamic glaze, 1 tbsp oil, 1/2 tsp sugar (dbl both for 4 ppl) and half the chives to a large bowl. Whisk to combine. Season with salt and pepper. Add chickpeas, then toss to coat. Set aside.

Broil veggies
3

Add tomatoes, zucchini and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until golden, 8-10 min.

Toast pine nuts
4

While veggies broil, heat a large non-stick pan over medium 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!) Remove the pan from heat, then transfer pine nuts to a plate. Set aside.

Finish farro
5

When farro is done cooking, drain and return it to the same pot, off heat. Season with salt. Add pesto, then stir to combine.

Finish and serve
6

Divide farro between bowls. Top with marinated chickpeas, broiled veggies, pine nuts and mozzarella slices. Drizzle with remaining balsamic glaze and sprinkle remaining chives over top.

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