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Mediterranean-Inspired Roasted Veggie Salad as an extra

Mediterranean-Inspired Roasted Veggie Salad as an extra

Serves 2

4.5
(7)
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This warm veggie salad combines zucchini, sweet bell peppers and mushrooms with nutty farro and salty feta for a truly delicious bite. It's all tossed a sun-dried tomato pesto dressing for a colourful side dish that pairs beautifully with any main course.

Allergens:
Milk
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes
Cooking Time
DifficultyMedium
/ serving 2 people

200 g

Zucchini

160 g

Sweet Bell Pepper

1 sprig

Rosemary

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk)

½ cup

Farro

(Contains: Wheat)

1 unit(s)

Vegetable Broth Concentrate

56 g

Arugula and Spinach Mix

¼ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

Calories420 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber7 g
Protein12 g
Cholesterol15 mg
Sodium870 mg
Trans Fat0.2 g
Potassium900 mg
Calcium125 mg
Iron8 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.
•Baking Sheet
•Measuring Spoons
•Medium Pot
•Strainer
•Measuring Cups
•Large Bowl
•Whisk

Cooking Steps

PDF
Prep and roast veggies
1

Before starting, preheat the oven to 450ºF. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Strip rosemary leaves from stem, then finely chop. Add zucchini, peppers, rosemary and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.

Cook farro
2

Meanwhile, add farro, 1 tsp salt, broth concentrate and 3 cups water to a medium pot. Bring to a boil over high heat.Once boiling, reduce heat to medium. Cook uncovered until farro is tender, 16-18 min.Drain farro and set aside.

Make salad
3

Roughly chop arugula and spinach mix.Add sun-dried tomato pesto and 1/4 tsp sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add farro, roasted veggies and arugula and spinach mix, then stir to combine. Season with salt and pepper, to taste.

Finish and serve
4

Divide salad between plates.Sprinkle feta over top.

Meal right image

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