Mediterranean-Inspired Roasted Veggie Salad
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Mediterranean-Inspired Roasted Veggie Salad

with Farro

This warm veggie salad combines zucchini, sweet bell peppers and mushrooms with nutty farro and salty feta for a truly delicious bite. Toss all that in a sun-dried tomato pesto dressing for a colourful and satisfying lunch.

Pine nuts

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

Preparation Time20 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


1 unit(s)

Sweet Bell Pepper

1 unit(s)

Rosemary, sprig

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

½ cup


(Contains Wheat)

1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

56 g

Arugula and Spinach Mix

¼ cup

Feta Cheese, crumbled

(Contains Milk)

28 g

Pine Nuts

(Contains Pine nuts)

Not included in your delivery

¼ tsp


¼ tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories510 kcal
Fat30 g
Saturated Fat4.5 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber4 g
Protein13 g
Cholesterol10 mg
Sodium880 mg
Trans Fat0.1 g
Potassium950 mg
Calcium150 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.


Medium Pot
Measuring Spoons
Baking Sheet
Large Bowl


  • Add farro, 1 tsp (2 tsp) salt, broth concentrate and 3 cups (6 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, 12-14 min.
  • Drain farro and set aside.
  • Meanwhile, 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, 1 tsp (2 tsp) rosemary and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
  • Broil in the middle of the oven, stirring halfway through, until tender, 10-12 min.
  • While veggies roast, heat a medium non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
  • Roughly chop arugula and spinach mix.
  • Add sun-dried tomato pesto and 1/4 tsp (1/2 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.

  • Divide salad between plates.
  • Sprinkle feta and pine nuts over top.
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