Italian White Bean & Spinach Farro Salad with Charred Pepper Vinaigrette
A hearty-but-light farro salad with creamy white beans, wilted spinach, and a tangy charred-pepper vinaigrette.
- 120 g farro
- 240 g cannellini beans (cooked, drained)
- 120 g spinach
- 1 pc red pepper
- 25 ml olive oil
- 1 pc lemon
- 1 tbsp balsamic vinegar
- 2 pc garlic
- 1 tsp dried basil
- ½ tsp smoked paprika
- 1 pc vegetable stock cube
- 10 g parsley
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook farro: simmer in vegetable stock (about 2–2.5× volume water) until tender with a little bite (25-30 minutes). Drain and cool slightly.
- Step 2
Char the red pepper under a hot grill until blistered and blackened; place in a bowl, cover for 5 minutes, then peel and slice. Mix with 15 ml olive oil, balsamic vinegar, lemon juice, smoked paprika, basil, salt, and pepper.
- Step 3
Warm a small pan with 10 ml olive oil; add crushed garlic for 30 seconds, then wilt spinach (1 minute).
- Step 4
Toss farro with cannellini beans, wilted spinach, chopped parsley, and half the vinaigrette. Adjust with extra lemon juice to brighten.
- Step 5
Serve as a composed salad with remaining vinaigrette spooned over the top.
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