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

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

4.7 43 ratings

Prep. 15min

Total 55min

8 portions

Ingredients

Brussels sprouts trimmed and halved
255 g
zucchini sliced in half moons (1 cm)
450 g
spring carrots peeled
450 g
extra virgin olive oil divided
90 g
salt divided, to taste
2 ¼ tsp
rosemary, fresh
2 sprigs
farro grain
200 g
water
680 g
lemon
1
feta cheese
60 g
dill, fresh plus extra to garnish
3 - 5 sprigs
black pepper, ground to taste
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 773 mg

Protein 5 g

Calories 1029 kJ / 246 kcal

Fat 13 g

Fiber 6 g

Saturated fat 3 g

Carbohydrates 30 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Stoneware Baking Essentials 19 Recipes
Canada

You might also like...

Cauliflower Tacos Al Pastor

1 h 10min

Buddha Bowl with Lentil Falafel and Pomegranate

2 h 35min

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

55min

Southwest Quinoa

40min

Grilled Corn Salad with Cilantro Vinaigrette

25min

Shrimp Pasta Salad with Cilantro Pesto

35min

Wild Rice Salad with Miso Vinaigrette

1 h 15min

Lentil, Cauliflower and Kale Salad

1 h 5min

Greek Broccoli with Arugula Pesto and Roasted Lemon

30min

Lentils and Roasted Roots with Salsa Verde

1 h 30min

Green Goddess Quinoa Salad

40min

Black Bean Quesadillas with Guacamole

25min