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Italian roast vegetable & farro salad
- 400 g farro or bulgar wheat
- 3 yellow courgettes, halved lengthways and deseeded (use green if you can't find yellow)
- 2 green courgettes, halved lengthways and deseeded
- 2 bulbs fennel, trimmed and thickly sliced, leafy tops reserved to garnish
- 1 red onion, peeled and cut into chunks
- 2 red peppers, deseeded and cut into chunks
- 2 aubergines, cut into chunks
- 4 cloves garlic, peeled
- extra virgin olive oil
- 1 splash herb or white wine vinegar
- 1 good bunch fresh herbs, such as flat-leaf parsley, basil, mint and oregano
- 1 squeeze lemon juice
- sea salt
- freshly ground black pepper
Directions:View on Jamie Oliver
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