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Marinated Mozzarella Farro Bowl

Marinated Mozzarella Farro Bowl

with Roasted Veggies and Pesto

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Memories of summer in a hearty vegetarian bowl. Creamy mozzarella gets packed with flavour in an herby pesto marinade. Chewy farro adds a hearty base to arugula, roasted cherry tomatoes and tender zucchini.

Tags:VeggieQuick
Allergens:Milk/LaitWheat/BléSulphites/SulfiteMustard/Moutarde

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

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

½ cup

Farro

(ContainsWheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

56 g

Arugula and Spinach Mix

200 g

Zucchini

227 g

Baby Tomatoes

1 tbsp

Italian Seasoning

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Calories550 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate56 g
Sugar12 g
Dietary Fiber8 g
Protein14 g
Cholesterol15 mg
Sodium1280 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Small Bowl
Baking Sheet
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Add farro, 3 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, drain and set aside.

2

While farro cooks, cut zucchini into quarters lengthwise, then cut into 1/2-inch thick quarter-moons. Cut or tear mozzarella into 1/2-inch pieces. Stir together mozzarella and pesto in a small bowl, then season with salt and pepper.

3

Toss zucchini with tomatoes, Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender, 10-12 min.

4

While veggies roast, whisk together balsamic glaze, whole grain mustard and 1 tbsp oil (dbl for 4 ppl) in a large bowl.

5

Add farro, roasted veggies and arugula and spinach mix to the large bowl with dressing. Toss to combine. Season with salt and pepper. Divide salad between bowls. Top with marinated mozzarella.