{photo by Meg Campbell}
Today’s recipe comes from one of our students! Meg Campbell, an Upper Middle School student on Track A, loves to cook and has agreed to share one of her favorite recipes with us. Her brother Caleb is also an avid cook, and will share one of his top choices next week, so be sure to come back for that one. Thank you, Meg, for recommending this yummy, healthy meal!
Farro Salad with Roasted Veg
Serves 8
I love this recipe because it is so easy and flavorful. When I made it, I did not chop the vegetables finely, but rather left them in bite-sized chunks. We did not have white wine vinegar when I made this, so I replaced it with balsamic vinegar. It worked fine, but I think it should have called for more of it! We all drizzled with lots at the table. Also, I added a can of red kidney beans to make it a more complete meal. Delicious!
Ingredients
400 g farro or bulgar wheat
3 yellow zucchinis, halved lengthways and deseeded
2 green zucchinis, halved lengthways and deseeded
2 bulbs fennel, trimmed and thickly sliced, herby tops reserved
1 red onion, peeled and cut into wedges
2 red peppers, halved, deseeded and cut into chunks
2 eggplants, cut into chunks
4 cloves garlic
extra virgin olive oil
sea salt
freshly ground black pepper
herb or white wine vinegar
1 good bunch fresh herbs (flat-leaf parsley, basil, mint, oregano)
1 squeeze lemon juice
Directions
Preheat the oven to 400ºF. Soak the farro or bulgar wheat in cold water for 20 minutes, then drain. Slice the zucchinis across into chunky half-moons and put them into a large roasting tray. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt. Try to spread the vegetables out in one layer, as they'll roast better this way (use 2 trays if you have to). Roast in the preheated oven for 30 to 40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool. When cool, tip on to a large chopping board, add the fresh herbs and chop finely.
Place the farro or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted herby vegetables. Scatter over the reserved fennel tops and serve.
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