Farro Bowl with Vegetables and Pecorino

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cook 150 g farro in salted water for about 25 minutes until al dente, following the packet instructions, then drain.

   25:00
2. 2

   Dice 1 courgette, 1 pepper and 150 g cherry tomatoes, toss with 1 tbsp olive oil and roast at 200 °C for 18 minutes.

   18:00
3. 3

   Arrange the farro and roasted vegetables in bowls and season with salt.

4. 4

   Serve sprinkled with 30 g shaved pecorino and fresh basil.