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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
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.
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.
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.
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.
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.
Divide farro between bowls. Top with marinated chickpeas, broiled veggies and mozzarella slices. Drizzle remaining balsamic glaze over top.Sprinkle with toasted almonds.