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.
Ingredients: Zucchini • Sweet bell pepper • Farro (wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Rosemary.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 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
Utensils
Cooking Steps
- 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.
