Farro bowl with roasted peppers and white beans
Chewy farro tossed while warm with white beans, roasted peppers and sun-dried tomatoes, so it drinks up a sharp balsamic dressing. Peppery rocket and pine nuts go on at the end. Good warm or at room temperature.
- Time
- 30 min
- Serves
- 2
- Kind
- Grain bowls
- Season
- Summer
Method
- Bring a large pan of salted water to the boil. Rinse the farro, add it and simmer for 20 to 25 minutes, until tender with a little chew. Drain well.
- In the meantime, toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes, shaking the pan, until golden. Tip them out straight away so they do not burn.
- Drain and rinse the cannellini beans. Cut the roasted peppers and sun-dried tomatoes into strips.
- Crush the garlic and whisk it in a large bowl with the olive oil, balsamic vinegar and a pinch of salt and black pepper.
- Put the warm farro, beans, peppers and sun-dried tomatoes in the bowl and toss well, so the farro soaks up the dressing.
- Fold in the rocket and torn basil leaves, share between two bowls and scatter with the pine nuts.
Tip Dress the farro while it is still warm; it absorbs far more flavour that way. Leftover rocket keeps better in its bag than in a bowl.
Per portion
| Energy | 774 kcal |
| Protein | 27 g |
| Carbohydrate | 88 g |
| of which sugars | 11 g |
| Fat | 31 g |
| of which saturates | 4 g |
| Fibre | 19 g |
| Salt | 1.39 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- farro200 g
- roasted peppers150 g
- cannellini beans1 tin
- sun-dried tomatoes50 g
- rocket70 g
- pine nuts30 g
- basil½ bunch
- garlic1 clove
- balsamic vinegar1 tbsp
- olive oil2 tbsp
