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Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
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Ingredients
- 255 g Brussels sprout trimmed and halved
- 450 g zucchini sliced in half moons (½ in.)
- 450 g carrot peeled
- 3 ounce extra virgin olive oil divided
- 2 ¼ teaspoon salt divided, to taste
- 2 sprigs rosemary, fresh
- 200 g farro
- 680 g water
- 1 lemon
- 60 g feta cheese
- 3 - 5 sprig dill, fresh plus extra to garnish
- ¼ tsp black pepper, ground to taste
- Nutrition
- per 1 portion
- Calories
- 254.2 kcal / 1063.7 kJ
- Protein
- 6.4 g
- Fat
- 13.5 g
- Carbohydrates
- 28.4 g
- Fibre
- 6.2 g
- Saturated Fat
- 2.9 g
- Sodium
- 784.2 mg