Roasted veg and farro salad

This is a real earthy and warming dish! It’s so simple to make and lovely served warm with a meaty white fish allowing you to have an impressive looking meal without the hassle. Try keep some left overs as this is lovely, nutritious and quite filling the next day on it’s own as a salad.

What you need:

2 bulb fennel

4 medium sized carrots

I bulb garlic

1 large red onion

1 tablesp honey

2 cups farro

5 cups boiling water and stock

Good quality olive oil and balsamic vinegar

Sea salt

What to do:

Preheat the over to 180 Bring a pot of water to the boil with stock (I used water and added a white onion quartered, a roughly chopped carrot and some parsley stalks). Once boiling add the farro and boil for approx 20 mins or until it’s soft but still holds a bite.


In the meantime prep the veg. Peel and roughly chop the carrots and place in a roasting tray with olive oil and salt. Roast these for approx 5-10 mins before adding the roughly chopped fennel, red onion and garlic bulb cut in half. At this point add a little more salt, oil and the tablesp of honey and Toss everything together before returning to the oven.


Roast for a further 15-20 mins until the veg is soft but holds a bite and slightly caramelised in colour. Once the farro is cooked strain and season with good olive oil and sea salt. Transfer to a serving plate. Dress the roasted veg using some good quality balsamic (I’m using my favourite, saprossa). Transfer to the serving plate with the farro. Serve as a salad or with pan fried white fish…enjoy xx 




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