Compatible versions
Roasted Vegetables, Farro and Lemon Feta Dressing (Ben) Metric
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 255 g Brussels sprouts, trimmed and halved
- 450 g zucchini, sliced in half moons (1 cm)
- 450 g spring carrots, peeled
- 90 g extra virgin olive oil, divided
- 2 ¼ tsp salt, divided, to taste
- 2 sprigs rosemary, fresh
- 200 g farro grain
- 680 g water
- 1 lemon
- 60 g feta cheese
- 3 - 5 sprigs dill, fresh, plus extra to garnish
- ¼ tsp black pepper, ground, to taste
- Nutrition
- per 1 portion
- Calories
- 1029 kJ / 246 kcal
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 13 g
- Saturated Fat
- 3 g
- Fibre
- 6 g
- Sodium
- 773 mg
In Collections
Alternative recipes
Greek Broccoli with Arugula Pesto and Roasted Lemon
30min
Mixed Green Salad with Apple Lime Vinaigrette
15min
Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
55min
Beetroot, Apple and Goat's Cheese Quinoa Salad
30min
Creamy Broccoli Salad
10min
Red Pepper Spanish "Tortilla" with Olive Tapenade
55min
Herb Stuffing with Butternut Squash and Brussels Sprouts
1h 10min
Mushroom and Spinach Strata
2h 10min
Artichoke Heart Bruschetta
30min
Citrus Salad with Mint Vinaigrette
30min
Kale Salad with Carrot and Ginger Dressing
20min
Chopped Asian Salad
20min