Farro (dry): 50g (1/4 cup), Spinach: 40g (1.25 cups, fresh), Zucchini: 80g (1 small, diced), Bell pepper (yellow): 80g (1/2 medium, diced), Cherry tomatoes: 80g (1/2 cup, halved), Red onion: 30g (1/4 small, diced), Feta cheese: 30g (2 tbsp, crumbled), Kalamata olives: 20g (5-6, pitted and sliced), Olive oil: 15ml (1 tbsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Rinse 50g farro and cook in 150ml water with a pinch of salt for 25-30 minutes until tender but still chewy. Drain any excess water and let cool. 3. On a baking sheet, toss 80g diced zucchini, 80g diced bell pepper, 80g halved cherry tomatoes, and 30g diced red onion with 10ml olive oil, 1g dried oregano, 1g salt, and 1g black pepper. 4. Roast vegetables for 20-25 minutes, stirring halfway through, until tender and lightly browned. 5. In a small bowl, whisk together 5ml olive oil, 10ml lemon juice, 3g minced garlic, and a pinch of salt and pepper to make the dressing. 6. In a large bowl, combine cooked farro, roasted vegetables, 40g spinach, 20g sliced olives, and 5g chopped parsley. 7. Drizzle with the dressing and toss to combine. 8. Sprinkle with 30g crumbled feta cheese before serving.
