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Farro salad with roasted veg (Insalata di farro con verdure al forno) from Jamie's Italy (USA) (page 172) by Jamie Oliver

  • red peppers
  • eggplants
  • fennel
  • garlic
  • red onions
  • summer squash
  • zucchini
  • farro
  • herbs of your choice
  • herb vinegar

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Notes about this recipe

  • Eat Your Books

    Can substitute bulgur wheat for farro.

  • Gpjba on September 23, 2013

    I thought this was just ok. It needs more dressing. It makes a ton.

  • Jane on September 03, 2012

    I was looking for a vegetarian dinner containing farro and this looked good, though I didn't have all the ingredients. I don't think that matters too much, it's the type of recipe you can adjust to whatever vegetables you have. So I skipped eggplant and fennel but added asparagus. I really liked the result - it was good warm last night and I also liked it cold for lunch today. Because I wanted it warm I didn't wait for the roasted vegetables to cool, which may have made the squash rather mushier when chopping finely. But still it tasted great - nutty chewy farro with sweet, caramelized roasted veg. Will be repeating this one.

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Reviews about this recipe

  • Lisa Is Cooking

    The colorful vegetables give the salad a summery look, and the fresh herbs and lemon wake up all the combined flavors. I was already a fan of farro... So, I was delighted with the result here.

    Full review