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
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1h
Kale, Broccolini and Cranberries with Almonds
40min
Mushroom and Feta Strudel with Spinach
1h 10min
Cauliflower and Date Tagine
55min
Vegan Cashew Sauté
35 Min
Maple and Brown Butter Roasted Butternut Soup
1h 15 min
Mexican Quinoa Stuffed Aubergine
1h
White Bean Quinoa Risotto with Roasted Brussels Sprouts
55min
Tofu Ramen Bowl
55min
Greek Broccoli with Arugula Pesto and Roasted Lemon
30min
Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
55min
Southwest Quinoa
40min