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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
When farro is done cooking, drain and return it to the same pot, off heat. Season with salt. Add pesto, then stir to combine.
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.
