Evening meal ideas

Warm Farro salad with roasted vegetables

 farroFarro is an ancient grain and is often used as a substitute for pasta or rice. It is a grain with a nutty flavour similar to brown rice. It is rich in fibre, magnesium and vitamins A, B, C, and E as well as being high in protein. You can find it at some Pak’nSave in the bulk food section.




This dish takes 10 minutes for prep and 30 min cooking time. Can be reheated for lunches the next day.


1 1/2 cups Farro (you can also use brown rice or couscous)

You can use any vegetables that you like to roast. I used Carrots (2-3), Parsnips (2) and Green Peppers (2)

Garlic cloves 3-5 garlic cloves (depending on how much garlic you like)

Handful of Rocket leaves or spinach

Olive oil


Salt and pepper


  1. Turn on oven to 200c 
  2. Prepare the vegetables for roasting by peeling them and cutting them into wedges. Place the carrots and parsnips  onto the baking tray with the cloves of garlic and drizzle with olive oil, Balsamic Vinegar and then add salt and Pepper. Give it a mix so that all the vegetables are mixed with the Oil and Balsamic.
  3. Bake for 10-15 minutes then add the green peppers and bake for a further 20 minutes ensuring that they do not burn.
  4. Whilst the vegetables are cooking place 4 1/2 cups of water in a pan and bring to the boil. Add the farro and simmer for 30 minutes until cooked. Drain the water out and place farro back in pan.
  5. Mix the roast vegetables with the farro and combine.
  6. Toss in some spinach or rocket leaves and serve with steamed veggies.