Farro Bowl with Roasted Veg & Feta
Nutty farro tossed with roasted aubergine, peppers and tomatoes, topped with crumbled feta, olives and a lemon-oregano drizzle. Greek tavern flavours in a hearty bowl, 35 minutes.
35 minEasy~446 kcal / servingMediterranean
Contains glutenContains dairy
Nutrition
446 kcal
Calories
27 g
Protein
49 g
Carbs
16 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 1.5 tsp Dried oregano
- 1 medium Lemon
- 3 tbsp Fresh parsley
- 1 medium Red bell pepper
- to taste Black pepper
- 2 cloves Garlic
- 50 g Kalamata olives
- 4 tbsp Olive oil
- 100 g Farro
- 1 medium Yellow bell pepper
- 80 g Feta
- 150 g Cherry tomatoes
- to taste Salt
- 1 medium Aubergine
Instructions
- Heat the oven to 220°C/200°C fan. Cube the aubergine and peppers into 2cm pieces. Halve the cherry tomatoes. Toss everything on a baking tray with 2 tbsp olive oil, dried oregano, salt and pepper.
- Roast 22-25 minutes, turning once, until the aubergine is soft inside with caramelised edges and the tomatoes have burst.
- Meanwhile, rinse the farro. Combine with 500ml water and a pinch of salt in a pot. Bring to a boil, lower to simmer, cook uncovered 20-25 minutes until tender with a slight chew. Drain.
- Make the dressing: whisk the lemon juice, lemon zest, dried oregano, minced garlic, olive oil, salt and pepper.
- Tip the warm farro into a bowl. Drizzle with half the dressing while warm — the grain drinks it up.
- Fold in the roasted vegetables (and their pan juices). Add the chopped parsley and most of the olives.
- Plate. Crumble feta generously over the top. Scatter the remaining olives, drizzle the rest of the dressing. Eat warm or cold; both work.
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