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 annosta
Cuisine: italian
Ingredients: 1 kuppi farro rinsed; 3 kuppi water; 3 kuppi broccoli florets cut into bite-sized pieces; 1 kpl bell pepper chopped into 1-inch pieces; 1 kpl zucchini chopped into 1/2-inch half-moons; 0,5 kpl red onion roughly chopped; 1 kuppi cherry tomato halved; 3 rkl olive oil; 0,5 tl salt; 0,25 tl black pepper freshly ground; 3 rkl lemon juice freshly squeezed; 2 rkl olive oil extra virgin; 2 rkl fresh parsley finely chopped; 0,5 tl dried oregano; 1 kynsi garlic minced; 0,25 tl salt; 0,13 tl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 5 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 kuppifarro, rinsed
3 kuppiwater

roasted vegetables

3 kuppibroccoli florets, cut into bite-sized pieces
1 kplbell pepper, chopped into 1-inch pieces
1 kplzucchini, chopped into 1/2-inch half-moons
0,5 kplred onion, roughly chopped
1 kuppicherry tomato, halved

for roasting

3 rklolive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

dressing

3 rkllemon juice, freshly squeezed
2 rklolive oil, extra virgin
2 rklfresh parsley, finely chopped
0,5 tldried oregano
1 kynsigarlic, minced
0,25 tlsalt
0,13 tlblack pepper, freshly ground

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Noin 5 min
2
In a large bowl, combine the broccoli florets, bell pepper, zucchini, and red onion.
Noin 2 min
3
Drizzle the vegetables with the olive oil for roasting, then sprinkle with salt and black pepper.
Noin 1 min
Kokin vinkki: Ensure all vegetables are evenly coated for best roasting.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Noin 1 min
Kokin vinkki: 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.
Noin 35 min
Kokin vinkki: 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.
Noin 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.
Noin 25 min
Kokin vinkki: 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.
Noin 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.
Noin 2 min
Kokin vinkki: Taste and adjust seasoning as needed.
10
In a large bowl, combine the cooled farro and roasted vegetables.
Noin 1 min
11
Pour the dressing over the farro and vegetables, tossing gently to ensure everything is well coated.
Noin 1 min
12
Allow the salad to rest for at least 10 minutes for the flavors to meld before serving.
Noin 10 min
Kokin vinkki: This salad tastes even better after resting, allowing the farro to absorb the dressing.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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