Mediterranean Farro and Roasted Vegetable Salad

This recipe was created by our nutritionist Jemma. She believes in eating a Mediterranean-style diet with a focus on whole foods, that are grown organically and in season where possible. Farro is one of the oldest grains in the world. It’s high in fibre, protein, magnesium and zinc, making it a healthy whole grain to incorporate into the diet. It’s very easy to cook, if you use the pasta method used in this recipe!  

Serves 2-4

Ingredients:
100g Farro
2 medium carrots
1 red capsicum
1/4 cup slivered almonds
1/4 cup sultanas or raisins
1 bunch fresh mint, chopped
100g Meredith goats cheese
Dressing:
Juice of 1/2 lemon
1 tbsp olive oil
1 tsp honey
Salt and pepper to taste

Method:
1. Preheat the oven to 200 degrees celsius
2. Place the farro in a pot of boiling water and cook until just tender. Strain and allow to cool.
3. Cut the carrots into 8 long pieces and the capsicum into medium squares. Add to an oven tray lined with baking paper. Drizzle with olive oil, salt and pepper and cook in the oven for 30 minutes or until golden.
4. Combine dressing ingredients in a small bowl or glass jar and mix together 
5. Add the farro to a large bowl with the capsicum, carrot, almonds, sultanas, mint, half of the goat's cheese and dressing. Mix well. Serve with the remaining goat's cheese crumbled on top.