Italian Herb Farro Bowl with Roasted Vegetables and White Bean Purée
Roasted courgette, red pepper and onion with simmered farro, cannellini beans, garlic, lemon, olive oil, herbs and stock.
- 70 g farro
- 200 g tinned cannellini beans
- 100 g courgette
- 80 g red bell pepper
- 50 g red onion
- 2 whole garlic clove
- 20 g fresh basil
- 5 g fresh thyme
- ½ whole lemon
- 25 ml extra virgin olive oil
- 200 ml vegetable stock
- 4 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Cut 100g courgette into 1cm half-moons, 80g red bell pepper into 2cm chunks, and 50g red onion into wedges.
- Step 3
Toss vegetables with 15ml olive oil, 1 minced garlic clove, 5g fresh thyme, 2g sea salt, and black pepper.
- Step 4
Spread on a baking tray and roast for 25-28 minutes, stirring halfway through, until golden and tender.
- Step 5
Meanwhile, rinse 70g farro and place in a saucepan with 200ml vegetable stock. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but still slightly chewy. Drain any excess liquid.
- Step 6
Drain and rinse 200g tinned cannellini beans. Place in a small saucepan with 1 minced garlic clove, 10ml olive oil, juice of 0.5 lemon, and 100ml water.
- Step 7
Heat gently for 5 minutes, then mash with a fork or potato masher until mostly smooth but with some texture remaining. Season with 2g sea salt and black pepper.
- Step 8
Roughly chop 20g fresh basil.
- Step 9
Divide cooked farro into a serving bowl.
- Step 10
Top with roasted vegetables, white bean purée, and fresh basil.
- Step 11
Drizzle with remaining 0ml olive oil and squeeze of lemon juice. Serve warm.
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