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Roasted broccoli and farro salad with feta from Fine Cooking Magazine, Oct/Nov 2010 (page 47) by Tasha De Serio

  • broccoli
  • dried red pepper flakes
  • farro
  • feta cheese
  • parsley
  • scallions
Accompaniments: Roast turkey breast, porchetta style

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Notes about this recipe

  • Eat Your Books

    Can substitute cauliflower for broccoli.

  • Jane on July 01, 2012

    Thanks Tommelise for bringing this recipe to my attention. As soon as I saw your review I knew I wanted this for dinner tonight as I had all the ingredients. I thought it was a great combination. I love farro anyway but combined with the caramelized roasted broccoli, lots of fresh parsley and feta with a simple dressing, it was really good.

  • Tommelise on July 01, 2012

    This is a lovely recipe. I often use broccoli but had never tried roasted broccoli before I tried this recipe, and now I am looking for more ideas and recipes that use the vegetable this way. When you roast broccoli it gets a wonderful nutty taste. The taste goes very well with the farro and other ingredients. If you have not tried roasted broccoli, do give this recipe a go. It might even work for those that are not fond broccoli in general.

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