Italian Roasted Broccoli Farro Salad | Hearty Tuscan Grain Bowl
(0)
40 min
Under an hour
Kifli Kukták
Kényeztető, meleg toszkán hangulatú gabonasaláta pirult brokkolival, intenzív aszalt paradicsommal, pirított fenyőmaggal és parmezán forgácsokkal. Laktató főétel ebédre vagy vacsorára.
Ingredients
Preparation method
Preparation and roasting
Preheat the oven to 200 °C (180 °C fan). Wash the broccoli, cut into small bite-sized florets, and dice the tender stem.
Place the broccoli florets on a baking sheet lined with parchment paper, toss with 2 tablespoons (approx. 30 ml) of olive oil, finely grated or minced garlic, and salt and freshly ground black pepper. Roast for 20-25 minutes until the edges are crispy and caramelized.
Cooking the farro
Meanwhile, rinse the farro (spelt), then cook in boiling, lightly salted water until tender yet pleasantly al dente (approx. 20-25 minutes). Drain thoroughly and let cool until lukewarm.
Chef's tip
Farro can also be cooked in vegetable broth instead of water, which imparts an even deeper umami flavor to the grain.
Leftover salad makes a fantastic lunchbox meal the next day, served cold or at room temperature.
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