Popular Conditions & Diets
Ingredients
11
Time
30m
Serves
2
Recipe by Kelsey Russell-Murray
Ingredients
11
Time
30m
Serves
2
Vegetarian
3/4 cup
Farro
1
Orange Bell Pepper
sliced
1
Zucchini
halved and sliced
125 g
Cherry Tomatoes
halved
1 Tbsp
Avocado Oil
1/4 tsp
Sea Salt
1/4 tsp
Black Pepper
1/2 cup
Goat Cheese
1/4 cup
Pesto
2 cups
Arugula
2 Tbsp
Balsamic Glaze
1
Preheat the oven to 425° Fahrenheit.
2
Prepare the farro. Rinse farro under cool water. Bring a large pot of water to a boil. Add strained farro and reduce heat to medium-high and cook uncovered until soft, about 30 minutes. Strain.
3
Add peppers, zucchini, and cherry tomatoes to a parchment-lined baking sheet. Top veggies with avocado oil, salt, and pepper, then toss to combine. Roast on the middle rack of the over for 15-minutes, until tender.
4
Add pesto and goat cheese to a medium bowl and stir to combine.
5
To serve, divide farro equally between two bowls. Top farro with roasted veggies, arugula, and pesto goat cheese. Drizzle with balsamic glaze and squeeze over a lemon wedge, if desired. Best served fresh. Enjoy!
6
Substitutions: Substitute arugula for another leafy green of your choice. Kale or spinach would work well. Swap suggested vegetables for other veggies of your choosing, such as eggplant, broccoli or asparagus. • Substitute balsamic glaze for a different salad dressing if you prefer. Omit pesto and serve goat cheese plain.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
