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Herby Ricotta-Topped Farro
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Herby Ricotta-Topped Farro

Herby Ricotta-Topped Farro

with Beets, Roasted Squash and Pepitas

Packed with veggies and tasty grains, this salad is a perfect complement to light, creamy ricotta. Add a sweet and savoury dressing and honeyed pepitas, and you're set to go with this simple and delicious roast veggie dish!

Tags:
Veggie
Allergens:
Milk
Wheat
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Ricotta Cheese

(Contains Milk)

½ cup

Farro

(Contains Wheat)

170 g

Butternut Squash, cubes

7 g

Chives

28 g

Pepitas

1 tbsp

Honey

7 g

Parsley

227 g

Beet

2 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3 tbsp

Oil*

0.69 tsp

Salt*

0.31 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories650 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate66 g
Sugar15 g
Dietary Fiber8 g
Protein21 g
Cholesterol30 mg
Sodium1320 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

Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Whisk
Large Non-Stick Pan
Small Bowl

Instructions

Roast veggies
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut beets into 1/4-inch pieces. Add squash, beets and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast veggies in the middle of the oven, tossing halfway through, until tender and golden brown, 20-22 min.

Cook farro
2

While veggies roast, add farro, broth concentrate 1/8 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. Drain farro and set aside.

Finish prep and whisk dressing
3

While farro cooks, roughly chop parsley. Thinly slice chives. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Set aside.

Make honey pepitas
4

Heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Add half the honey and 1/4 tsp salt to the pan with the pepitas. Remove pan from heat and stir to coat, using a spatula. Carefully transfer honey pepitas to a parchment-lined baking sheet. Set aside.

Mix herbed ricotta
5

Stir together ricotta, parsley, chives, remaining honey, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a small bowl.

Finish and serve
6

Add farro and spinach to the large bowl with dressing. Toss to coat until spinach wilts slightly, 1 min. Divide farro mixture between plates. Top with roasted veggies. Dollop herbed ricotta over top. Sprinkle with honey pepitas.

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