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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Fresh Mozzarella
(Contains Milk)
½ cup
Farro
(Contains Wheat)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)
56 g
Arugula and Spinach Mix
1 unit(s)
Zucchini
227 g
Baby Tomatoes
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
2 tbsp
Balsamic Glaze
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
¼ tsp
Salt and Pepper*
½ tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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 half zucchini 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.
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.
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. Season with salt and pepper, then toss to combine. Divide salad between bowls. Top with marinated mozzarella.
