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 side dish that pairs beautifully with any main course.

Allergens:
Milk
•Wheat

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

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 Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)

½ cup

Farro

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

1 unit(s)

Vegetable Broth Concentrate

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

56 g

Arugula and Spinach Mix

¼ cup

Feta Cheese, crumbled

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

¼ tsp

Sugar*

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Nutrition Values

Calories350 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber4 g
Protein9 g
Cholesterol0 mg
Sodium650 mg
Trans Fat0 g
Potassium900 mg
Calcium100 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

Instructions

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.
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.
4
  • Divide salad between plates.
  • Sprinkle feta over top.
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