Filter
Reset
Sort ByRelevance
Deanna Latendresse
Farro salad with dried tomato and basil pesto
Salad of farro with cucumber, fennel, radish, parsley, pesto and cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the farro in water with salt according to the instructions on the package. Drain and allow to cool on a flat dish.
-
Meanwhile, halve the cucumber in the length and remove the seeds with a teaspoon.
-
Cut the stems and a small piece of the underside of the fennel bulb. Halve them in the length and then cut into quarters.
-
Clean the radish and use the food processor to cut the cucumber, fennel and radish into thin slices.
-
Pick the leaves of the parsley and cut roughly. Drain the pomodori, collect the oil and cut into strips.
-
Mix the farro with the basil pesto, chopped vegetables, pomodori, 2/3 of the parsley and 3 tbsp of the tomato oil.
-
Scrape the cheese into pieces with a peeler and garnish with the rest of the parsley.
Blogs that might be interesting
-
30 minMain dishSpanish chorizo sausage, penne, onion, garlic, garden peas, flat leaf parsley,wholegrain penne with chorizo and garden peas
-
20 minMain dishwhite quick-cooking rice, fresh pointed cabbage, Red pepper, sunflower oil, Nasi Bami meat, ketjapmarinademanis, Indonesian satay sauce,stir-fried cabbage with peanut sauce
-
55 minMain dishgarlic, balsamic vinegar, olive oil, rib eye, peach, mustard, forest outing, jalapeño pepper from pot, leaf parsley,ribeye with spicy peach salsa
-
55 minMain dishfrozen wild salmon fillet, frozen broccoli florets, cocktail tomato, ricotta, grated mature cheese, forest outing, fresh basil, fresh lasagne sheets, olive oil,lasagne with broccoli and salmon
Nutrition
540Calories
Sodium17% DV410mg
Fat45% DV29g
Protein30% DV15g
Carbs17% DV51g
Fiber28% DV7g
Loved it