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Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
4.2 9 ratings
Prep. 15min
Total 55min
8 portion
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Ingredients

  • Brussels sprout trimmed and halved
    255 g
  • zucchini sliced in half moons (½ in.)
    450 g
  • carrot peeled
    450 g
  • extra virgin olive oil divided
    3 ounce
  • salt divided, to taste
    2 ¼ teaspoon
  • rosemary, fresh
    2 sprigs
  • farro
    200 g
  • water
    680 g
  • lemon
    1
  • feta cheese
    60 g
  • dill, fresh plus extra to garnish
    3 - 5 sprig
  • black pepper, ground to taste
    ¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 784.2 mg
Protein 6.4 g
Calories 1063.7 kJ / 254.2 kcal
Fat 13.5 g
Fiber 6.2 g
Saturated fat 2.9 g
Carbohydrates 28.4 g

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