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Tuscan Insalata di Farro | Summery Grain Salad with Roasted Vegetables & Mozzarella
(0)
35 min
Under an hour
Gurkerl Küche
Toskanischer Farrosalat mit aromatisch im Backrohr gerösteten Kirschparadeisern, buntem Paprika, cremigem Mini-Mozzarella, feinem Rucola und gerösteten Pinienkernen. Ein vollwertiger sommerlicher Hauptspeisensalat nach italienischer Tradition.
Ingredients
Preparation method
Preparation & Oven Roasting
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Halve the cherry tomatoes, deseed the red bell pepper and cut into bite-sized pieces. Peel the red onion and cut into wedges. Finely chop the garlic cloves.
Spread the prepared vegetables on the baking sheet, drizzle with half of the olive oil (approx. 2 tbsp) and season with a pinch of salt and pepper. Roast in the preheated oven for approx. 20 minutes until the vegetables are soft and lightly caramelised.
Chef's tip
Shelf Life & Meal Prep: The Insalata di Farro is ideal for preparing the day before. Mix in the rocket and pine nuts just before serving so they stay crunchy.
Flavour Tip: A splash of fresh lemon juice or a little grated organic lemon zest in the dressing gives the salad a wonderfully summery freshness.
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