Zucchini Farro Bowl

Zucchini Farro Bowl

with Green Peas, Parmesan and Lemon

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Farro has had something of a moment lately, becoming a favourite grain of chefs and home cooks alike for its nutty flavour, addictively chewy texture, and the oomph it adds to your meal!

Allergens:Wheat/BléTree Nut/NoixMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



113 g

Green Peas

200 g


56 g

Onion, chopped

6 g


1 unit


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 unit

Vegetable Broth Concentrate

¼ cup

Parmesan Cheese


56 g

Goat Cheese


7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories510 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber8 g
Protein21 g
Cholesterol50 mg
Sodium910 mg
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. Drain and return to the same pot. Set aside.


While farro cooks, cut zucchini into 1/2-inch thick half-moons. Zest and juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Finley chop chives. Stir together chives, goat cheese and half the lemon zest in a small bowl. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on the walnuts so they don't burn!) Transfer to a plate and set aside.


Add zucchini to the same dry pan, then season with salt and pepper. Cover and cook, flipping slices halfway through cooking, until dark golden-brown, 7-8 min. Transfer to another plate and set aside.


Reduce the heat to medium-low. Add 1/2 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring often, until softened, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min. Add cooked farro, peas, zucchini, lemon juice, Parmesan, remaining lemon zest and 1 tbsp butter (dbl for 4 ppl). Stir together, until warmed through, 1-2 min. Season with salt and pepper.


Divide farro mixture between bowls. Sprinkle over walnuts and crumble over chive-goat cheese. Squeeze over a lemon wedge, if desired.