Fresh Mozzarella and Farro Bowls
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Fresh Mozzarella and Farro Bowls

Fresh Mozzarella and Farro Bowls

with Marinated Chickpeas

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

Tags:
Veggie
•Quick
Allergens:
Milk
•Wheat
•Sulphites
•Almonds

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 Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

125 g

Fresh Mozzarella

(Contains Milk)

½ cup

Farro

(Contains Wheat)

370 mL

Chickpeas

2 tbsp

Balsamic Glaze

(Contains Sulphites)

¼ cup

Basil Pesto

(Contains Milk)

200 g

Zucchini

113 g

Baby Tomatoes

28 g

Almonds, sliced

(Contains Almonds)

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

Calories780 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber15 g
Protein30 g
Cholesterol40 mg
Sodium1170 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

Cooking Steps

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, 14-16 min. Meanwhile, cut zucchini into 1/4-inch rounds. Drain, then rinse chickpeas. Drain, then cut mozzarella into 1/4-inch rounds. Season mozzarella with salt.

Marinate chickpeas
2

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

Broil veggies
3

Meanwhile, 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 veggies in the middle of the oven until golden, 8-10 min.

Toast almonds
4

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.

Finish farro
5

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

Finish and serve
6

Divide farro between bowls. Top with marinated chickpeas, broiled veggies and mozzarella slices. Drizzle remaining balsamic glaze over top.Sprinkle with toasted almonds.

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