Farro Salad with Grilled Vegetables | Tuscan Lunch
(0)
35 min
Quick
Sezamo
O salată consistentă și aromată din inima Toscanei, care combină textura hrănitoare a boabelor de farro cu dulceața legumelor fripte la grătar, prospețimea roșiilor cherry și parfumul inconfundabil al sosului pesto alla Genovese. Finisată cu rucola crocantă și parmezan maturat ras, este alegerea perfectă pentru un prânz mediteranean delicios.
Preparation method
Preparing the farro
Rinse the farro under cold running water in a fine mesh sieve. Place it in a pot with plenty of salted water (use half of the sea salt) and boil for 20-25 minutes, until tender but still cooked al dente with a pleasant texture. Drain well and let cool to room temperature in a large bowl.
Grilling the vegetables
Wash the zucchini and red bell pepper. Slice the zucchini into rounds or half-moons about 5 mm thick, and seed and cut the pepper into wide strips. Brush the vegetables with half of the extra virgin olive oil and season with a pinch of sea salt and ground black pepper.
Heat a grill pan or grill over medium-high heat. Grill the zucchini slices and pepper strips for 3-4 minutes on each side, until grill marks appear and they become juicy and lightly caramelized. Transfer to a plate, let cool for a few minutes, then cut the pepper into bite-sized pieces for the salad.
Chef's tip
For an even richer flavor, you can add a few toasted walnuts or pine nuts to the farro.
The salad is ideal for lunch boxes or meal prep: combine the vegetables and grain in advance, and add the arugula and Parmesan right before serving to keep their crisp texture.
45 min
Under an hour
