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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Whole Grain Mustard(ContainsMustard/Moutarde)
Salt and Pepper*
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.
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. Pat dry with paper towels. Stir together mozzarella and pesto in a small bowl, then season with salt and pepper.
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.
While veggies roast, whisk together balsamic glaze, whole grain mustard and 1 tbsp oil (dbl for 4 ppl) in a large bowl.
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.