LunchDinnerMain Course

Farro Salad with Roasted Vegetables

Name: Farro Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 1 kop farro rinsed; 3 kop water; 3 kop broccoli florets cut into bite-sized pieces; 1 stk. bell pepper chopped into 1-inch pieces; 1 stk. zucchini chopped into 1/2-inch half-moons; 0,5 stk. red onion roughly chopped; 1 kop cherry tomato halved; 3 spsk. olive oil; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 3 spsk. lemon juice freshly squeezed; 2 spsk. olive oil extra virgin; 2 spsk. fresh parsley finely chopped; 0,5 tsk. dried oregano; 1 fed garlic minced; 0,25 tsk. salt; 0,13 tsk. black pepper freshly ground

This hearty and nutritious farro salad combines chewy whole grains with a colorful medley of roasted seasonal vegetables. Tossed in a bright lemon-herb dressing, it's perfect for a light lunch or a satisfying side dish.

En original opskrift af Forkin

Tid i alt: 1 t. 5 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 kopfarro, rinsed
3 kopwater

roasted vegetables

3 kopbroccoli florets, cut into bite-sized pieces
1 stk.bell pepper, chopped into 1-inch pieces
1 stk.zucchini, chopped into 1/2-inch half-moons
0,5 stk.red onion, roughly chopped
1 kopcherry tomato, halved

for roasting

3 spsk.olive oil
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

dressing

3 spsk.lemon juice, freshly squeezed
2 spsk.olive oil, extra virgin
2 spsk.fresh parsley, finely chopped
0,5 tsk.dried oregano
1 fedgarlic, minced
0,25 tsk.salt
0,13 tsk.black pepper, freshly ground

Udstyr

baking sheet · large bowl · knife · whisk · oven · cutting board · parchment paper · medium saucepan

Fremgangsmåde

Trin for trin

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Ca. 5 min.
2
In a large bowl, combine the broccoli florets, bell pepper, zucchini, and red onion.
Ca. 2 min.
3
Drizzle the vegetables with the olive oil for roasting, then sprinkle with salt and black pepper.
Ca. 1 min.
Kokkens note: Ensure all vegetables are evenly coated for best roasting.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Ca. 1 min.
Kokkens note: Do not overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two sheets if necessary.
5
Roast for 20 minutes, then add the cherry tomatoes to the baking sheet and continue roasting for another 10-15 minutes, or until vegetables are tender and slightly caramelized.
Ca. 35 min.
Kokkens note: The cherry tomatoes cook faster, so adding them later prevents them from becoming mushy.
6
While the vegetables roast, combine the farro and water in a medium saucepan.
Ca. 1 min.
7
Bring the farro to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender.
Ca. 25 min.
Kokkens note: Farro should be chewy, not mushy. Check for doneness around the 20-minute mark.
8
Drain any excess water from the cooked farro and let it cool slightly.
Ca. 5 min.
9
In a small bowl, whisk together the lemon juice, extra virgin olive oil, fresh parsley, dried oregano, minced garlic, salt, and black pepper for the dressing.
Ca. 2 min.
Kokkens note: Taste and adjust seasoning as needed.
10
In a large bowl, combine the cooled farro and roasted vegetables.
Ca. 1 min.
11
Pour the dressing over the farro and vegetables, tossing gently to ensure everything is well coated.
Ca. 1 min.
12
Allow the salad to rest for at least 10 minutes for the flavors to meld before serving.
Ca. 10 min.
Kokkens note: This salad tastes even better after resting, allowing the farro to absorb the dressing.

Bevar den gode smag

Opbevaring

Store leftover farro salad in an airtight container in the refrigerator.

Genopvarmning

This salad is best served chilled or at room temperature, no reheating needed.