Tuscan Roasted Broccoli Farro Salad | Autumn Italian Bowl
(0)
35 min
Under an hour
Kifli Kukták
Kiadós, színes őszi gabonasaláta a toszkán konyha hangulatában. A pergősre főtt, diós aromájú tönkölybúzaszemek (farro) tökéletes harmóniát alkotnak a sütőben roppanósra pirult brokkolirózsákkal, a napon szárított paradicsom intenzív édességével és a friss rukkolával. A ropogósra pirított mandulaszeletek, a finom parmezánforgácsok és a frissítő citromos-fokhagymás extra szűz olívaolaj teszi ezt a fogást felejthetetlen, teljes értékű főétellé.
Preparation method
Preparation and roasting
Preheat the oven to 200 °C and line a baking sheet with baking paper. Cut the broccoli into small, bite-sized florets, wash them, and dry them thoroughly with a clean kitchen towel.
Place the broccoli florets on the baking sheet, toss with 2 tablespoons of extra virgin olive oil, a little salt, and freshly ground black pepper. Roast in the oven for 18–20 minutes until the edges of the florets caramelize to a nice golden brown and crispy texture.
Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until golden brown, taking care not to burn them, then set aside to cool.
Chef's tip
The farro can be cooked in advance and keeps in the refrigerator for 2–3 days, making this salad an ideal choice for meal prep lunches or a packed meal for the office.
If you crave an even zestier Italian flavor, you can also add half a teaspoon of dried oregano or chili flakes to the dressing!
Ingredients
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