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Mediterranean Farro Salad with Roasted Veggies

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Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 cup Farro cooked
  • 1 Zucchini diced
  • 1 Red Bell Pepper diced
  • 1 Small Red Onion diced
  • 1 Tbsp Olive Oil extra virgin
  • 1/4 cup Fresh Parsley chopped
  • A few Shavings Gouda, Jarlsberg, or Emmenthal cheese
  • 1/2 Lemon juiced
  • Salt & Pepper to taste

Method
 

  1. Preheat the oven to 400°F. Toss zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast 20–25 min.
  2. In a large bowl, combine cooked farro, roasted veggies, and parsley.
  3. Drizzle with lemon juice and toss gently.
  4. Top with shavings of hard cheese just before serving.

Notes

Optional Add-Ons & Swaps
  • Swap farro for quinoa or brown rice.
  • Add toasted walnuts or pumpkin seeds.
  • Toss in arugula for extra greens.