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Mediterranean-Inspired Roasted Veggie Salad

Mediterranean-Inspired Roasted Veggie Salad

with Farro

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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. Toss all that in 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 Time5 minutes

DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Zucchini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Rosemary, sprig

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

½ cup

Farro

(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Milk, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)

1 unit(s)

Vegetable Broth Concentrate

(May contain traces of: Soy, Sulphites, Tree nuts, Milk, Crustaceans, Egg, Sesame, Mustard, Wheat, Fish, Gluten)

56 g

Arugula and Spinach Mix

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

Nutrition Values

Calories420 kcal

Fat21 g

Saturated Fat4 g

Carbohydrate49 g

Sugar10 g

Dietary Fiber3 g

Protein11 g

Cholesterol10 mg

Sodium880 mg

Trans Fat0.1 g

Potassium850 mg

Calcium150 mg

Iron7 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

•Baking Sheet

•Measuring Spoons

•Strainer

•Medium Pot

•Measuring Cups

•Large Bowl

•Whisk

Cooking Steps

Prep and roast veggies

1

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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