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Рецепт Farro and roasted vegetable salad - an Olympic dish

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1 голос | 349 визитов
Порций: 4

Ингредиенты

  • 2.5 cups of farro (or substitute spelt or barley - adjust cooking time as per package instructions)
  • 3 cups of water
  • 1/2 tsp salt
  • half an onion
  • 2 cloves of garlic, peeled and bruised
  • 1 red bell pepper, deseeded and chopped into bite-sized squares
  • 1 yellow bell pepper, deseeded and chopped into bite-sized squares
  • 2 medium zucchini, sliced into thick coins anfd then into semi-circles
  • 1 bulb of fennel, sliced and chopped into bire-sized pieces
  • 1 medium aubergine, chopped into bite-sized cubes
  • 1 red onion, sliced into wedges
  • large handful of flatleaf parsley, chopped
  • olive oil for roasting
  • salt, pepper and seasonings
  • 90ml extra-virgin olive oil
  • 30ml white wine vinegar
  • 1 tsp dijon mustard
  • salt, pepper and seasonings

Nutrition Facts

Amount Per Serving %DV
Serving Size 492g
Recipe makes 4 servings
Calories 258  
Calories from Fat 190 74%
Total Fat 21.5g 27%
Saturated Fat 3.18g 13%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 332mg 14%
Potassium 606mg 17%
Total Carbs 15.8g 4%
Dietary Fiber 5.4g 18%
Sugars 8.33g 6%
Protein 3.11g 5%
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