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 side dish that pairs beautifully with any main course.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 Soy, Sulphites)
½ cup
Farro
(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)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- Divide salad between plates.
- Sprinkle feta over top.
