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.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

125 g

Fresh Mozzarella

(Contains Milk)

½ cup


(Contains Wheat)

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)

56 g

Arugula and Spinach Mix

1 unit(s)


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


2 tbsp



Nutrition Values

Calories590 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber4 g
Protein20 g
Cholesterol40 mg
Sodium1290 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium900 mg
Iron5.5 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.


Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Baking Sheet
Large Bowl


Cook farro

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

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.

Roast veggies

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

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

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.

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