Greek-Style Farro Bowls
with Feta-Olive Vinaigrette
Cooking time
10 minutes
Servings
2/4
Calories
600 /serving
Start boarding the next flight to Greece. In 10 minutes, you’ll land amidst a tasty mix of olives, feta cheese, dill and lemon—and that’s just the vinaigrette! Each bowl is complete with a serving of nutritious whole grains, greens and pre-cooked beets.
We will send you:
- 500g Pre-cooked beets
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1g Dried dill
- 40g Olives
- 227g Pre-cooked farro
- 7g Honey
- 30g Feta
- 30ml Lemon juice
Contains: Milk • Wheat
You will need:
Microwave
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
36 g
Saturated Fat
6 g
Sodium
550 mg
Total Carb
61 g
Sugars
24 g
Protein
15 g
Fibre
10 g
Preparation
Warm the farro
- Poke a few small holes in the bag of farro.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl; season with S&P.
Mise en place
- Meanwhile, drain the beets and pat dry; medium-dice.
- Pit and roughly chop the olives.
- Crumble the cheese.
Make the vinaigrette
- In a small bowl, combine the lemon juice, dill, cheese, olives, honey, 4 tbsp olive oil (double for 4 portions) and black pepper.
Plate your dish
- Divide the farro between your bowls.
- Top with the baby greens and beets.
- Drizzle with the vinaigrette. Bon appétit!
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