Farro Bowls with Roasted Grapes, Sugar Snap Peas and Pecans
with Fresh Mozzarella and Mustard-Mint Dressing- Wheat
- Milk
- Pecans
- Mustard
- Sulphites
- Barley
- Soy
- Tree nuts
- Soy
- Milk
- Sulphites
- Crustaceans
- Egg
- Sesame
- Mustard
- Peanuts
- Wheat
- Fish
- May contain traces of allergens
- Gluten
Ingredients: Cucumber • Sugar snap peas • Farro (wheat) • Red grapes • Arugula and spinach mix • Pecans • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Mint • #N/A.
Ingredients
½ cup
Farro
(Contains: Wheat May be present: Tree nuts, Soy, Milk, Sulphites, Crustaceans, Egg, Sesame, Mustard, Peanuts, Wheat, Fish)
113 g
Sugar Snap Peas
56 g
Arugula and Spinach Mix
85 g
Red Grapes
2 unit(s)
Mini Cucumber
7 g
Mint
250 g
Fresh Mozzarella
(Contains: Milk)
28 g
Pecans
(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To a medium pot, add farro, 3 cups (6 cups) of water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite.
- Strain farro, rinse with cold water, then return to the pot, off heat. Stir in vegetable broth concentrate.
- Meanwhile, trim sugar snap peas.
- Carefully prick grapes with a fork.
- Halve cucumbers lengthwise. Cut into 1/4-inch half-moons.
- Finely chop mint.
- Tear fresh mozzarella into bite-sized pieces.
- Heat a large non-stick pan over medium.
- When hot, add pecans to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To a parchment-lined baking sheet, add sugar snap peas, grapes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast sugar snap peas and grapes in the top of the oven for 5-8 min, until peas are tender and grapes burst.
- When done, allow to cool for 3-5 minutes.
- Meanwhile, in a large bowl, whisk together vinegar, mustard, mint, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper.
- To the bowl with dressing, add farro, arugula-spinach mix, cucumbers and fresh mozzarella, then toss to coat.
- Divide farro salad between plates. Top with roasted grapes and roasted sugar snap peas.
- Sprinkle pecans over top.
