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Marinated Mozzarella Farro Bowl
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Marinated Mozzarella Farro Bowl

Marinated Mozzarella Farro Bowl

with Roasted Veggies and Pesto

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

Tags:
Veggie
Allergens:
Milk
Wheat
Sulphites
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

125 g

Fresh Mozzarella

(Contains Milk)

½ cup

Farro

(Contains Wheat)

¼ cup

Basil Pesto

(Contains Milk)

56 g

Arugula and Spinach Mix

200 g

Zucchini

227 g

Baby Tomatoes

1 tbsp

Italian Seasoning

2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories580 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber7 g
Protein14 g
Cholesterol15 mg
Sodium1200 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

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Paper Towel
Small Bowl
Baking Sheet
Large Bowl
Whisk

Instructions

Cook farro
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.

Prep and marinate mozzarella
2

While farro cooks, cut zucchini into quarters lengthwise, then cut into 1/2-inch quarter-moons. Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels. Add mozzarella and pesto to a small bowl. Season with salt and pepper, then toss to coat.

Roast veggies
3

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

Make dressing
4

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

Finish and serve
5

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