marinated mozzarella farro bowl
with roasted veggies and pesto
Memories of summer come to you tonight in the form of a hearty vegetarian bowl. Creamy mozzarella gets packed with flavour in a herby pesto marinade, with chewy farro and tender veggies adding lovely texture alongside.
ingredients
Fresh Mozzarella 125g
Farro ½ cup
Basil Pesto ¼ cup
Arugula and Spinach Mix 56 g
Zucchini 200g
Grape Tomatoes 227g
Italian Seasoning 1 tbsp
Balsamic Glaze 2 tbsp
Whole Grain Mustard 1 tbsp
steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add farro, 3 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, uncovered, until farro is tender, 14-16 min. When farro is done, drain and set aside.
While farro cooks, cut zucchini into quarters lengthwise, then cut into 1/2-inch thick quarter-moons. Cut or tear mozzarella into 1/2-inch pieces. Stir together mozzarella and pesto in a small bowl, then season with salt and pepper.
Toss zucchini with grape tomatoes, Italian seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until tender, 10-12 min.
While veggies roast, whisk together balsamic glaze, whole grain mustard and 1 tbsp oil (dbl for 4 ppl) in a large bowl.
Add farro, roasted veggies and arugula and spinach mix to the large bowl with dressing. Toss to combine. Season with salt and pepper. Divide salad between bowls. Top with marinated mozzarella.
