Tuscan Roasted Broccoli Farro Salad | With Pecorino
(0)
Under an hour
Kifli Kukták
Laktató, mediterrán őszi főételsaláta ropogósra sült brokkolival, tápláló tönkölybúzával (farro), pikáns pecorino sajttal és illatos pirított mandulával. Friss, citromos-olívaolajas öntettel tálalva tökéletes könnyű ebéd vagy vacsora.
Preparation method
Roasting the broccoli
Preheat the oven to 200 °C (180 °C fan) and line a baking sheet with baking paper.
Cut the broccoli into small florets, wash them, and drain thoroughly. In a bowl, toss with 2 tablespoons of extra virgin olive oil, finely crushed garlic, and a pinch of salt and pepper.
Spread the seasoned broccoli in a single layer on the baking sheet and roast for 18-20 minutes until the edges are browned and nicely caramelised.
Chef's tip
Farro keeps well in the fridge for up to 3 days, so it is worth cooking a larger batch of the grain ahead of time for quick weekday salads.
If you crave an even more piquantly Italian flavour, sprinkle a few dried chilli flakes over the hot roasted broccoli right on the baking sheet.
Ingredients
Discover also
We Also Recommend
Show all
55 min
Fresh Fruit Salad with Honey and Walnuts
Kifli Kukták
Quick
Middle Eastern warm roasted pinto bean salad with roasted kapia peppers and walnuts
Kifli Kukták
Italian Grilled Polenta Salad with Pear and Gorgonzola | Hearty Autumn Bowl
Kifli Kukták
Middle Eastern Roasted Celeriac and Lentil Salad | With Tahini Dressing and Almonds
Kifli Kukták
