Roasted Vegetables, Farro and Lemon Feta Dressing (Ben) Metric
TM6 TM5

Roasted Vegetables, Farro and Lemon Feta Dressing (Ben) Metric

5.0 (16 ratings)

Ingredients

  • 255 g Brussels sprout, trimmed and halved
  • 450 g courgettes, green, sliced in half moons (1 cm)
  • 450 g spring carrots, peeled
  • 90 g extra virgin olive oil, divided
  • 2 ¼ tsp salt, divided, to taste
  • 2 sprigs rosemary, fresh
  • 200 g farro grain
  • 680 g water
  • 60 g feta cheese
  • 3 - 5 sprigs dill, fresh, plus extra to garnish
  • 1 lemon, juice (45 g) and zest, no white pith
  • ¼ tsp black pepper, ground, to taste

Nutrition
per 1 portion
Calories
1029 kJ / 246 kcal
Protein
5 g
Carbohydrates
30 g
Fat
13 g
Saturated fat
3 g
Fiber
6 g
Sodium
773 mg

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