topBanner
Herby Stracciatella Farro Bowl

Herby Stracciatella Farro Bowl

with Balsamic Roasted Grapes and Peas

Read more

The key to a great salad is balance. Our farro bowl uses grapes for sweetness, snap peas for crunch, and a creamy dollop of basil Stracciatella to bring it all together!

Allergens:Wheat/BléMilk/LaitSulphites/SulfiteTree Nut/Noix

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Farro

(ContainsWheat/Blé)

100 g

Stracciatella Cheese

(ContainsMilk/Lait)

50 g

Shallot

170 g

Red Grapes

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

113 g

Sugar Snap Peas

7 g

Basil

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate86 g
Sugar26 g
Dietary Fiber10 g
Protein23 g
Cholesterol35 mg
Sodium620 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce. Add farro and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. Drain and return to pot. Cover and set aside.

2

While farro cooks, roughly chop the spinach. Peel, then thinly slice shallot into 1/8-inch slices. Trim snap peas, then cut in half. Heat a large non-stick pan over medium-high heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.

3

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then snap peas. Cook, stirring occasionally until tender, 4-5 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.

4

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then shallots, grapes and 1 tsp sugar (dbl for 4 ppl). Cook, stirring often, until grapes blister, 3-4 min.

5

While grapes cooks, finely chop basil. Stir together stracciatelle and basil in a small bowl. Season with salt and pepper. Add spinach to the pot with farro and toss together until wilted, 1-2 min. Add almonds and 1/2 tbsp oil (dbl for 4 ppl), then toss again. Season with salt and pepper.

6

Divide farro between bowls. Top with sugar snap peas and grapes. Drizzle over as much balsamic glaze as you like, then dollop over herby stracciatella.