Delicious Dinner

Delicious Dinner Recipes

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Ingredients 

1 cups farro (barley as a substitute or buckwheat)
4-5 cups water
1 tsp sea salt
1 large eggplant, cubed (2-3 cm thick)
1 tbsp sea salt
1 large zucchini, sliced into half-moons (1.5 cm thick)
1 large red capsicum, deseeded and cut into strips or squares (2 cm wide)
2 tomatoes, quartered and deseeded (2 cm wide)
1 large brown onion, peeled and cut into wedges (2cm thick)
1-2 tbsp olive oil
Pinch of sea salt
1/2 tbsp cumin seeds (optional)
150g feta cheese, crumbled
1/3 cup finely chopped flat leaf parsley
1/4 cup finely chopped mint
Freshly cracked pepper
Extra virgin olive oil for drizzling

 

Method

Start preheating oven to 200C 20 minutes (or as long as it takes for the oven to reach 200C) prior roasting the vegetables.

Rinse farro under running water for a few moments, then move into a pot, cover with 4 cups of water and add salt. Place the lid on and bring to a simmer over medium heat. Reduce the heat to low and simmer for up to 40 minutes or until farro is cooked through. Remove farro from heat, strain and set aside to cool.

In the meantime, while farro is cooking and cooling, prepare and roast the vegetables.

In a colander mix 2 tbsp of salt and cubed eggplant. Set aside for 20-30 minutes. Doing this will allow the eggplant to sweat; the salt will extract some of the bitterness eggplants tend to have and help it lose some of its sponginess. Rinse eggplant well under running tap water, then squeeze the excess water.

Toss all the vegetables-eggplant, zucchini, capsicum, tomatoes and onion in olive oil.  Move to a baking tray, sprinkle with salt and cumin seeds. Ensure vegetables are spread over the baking tray in one layer, use two trays if needed. Roast in preheated oven for 25-30 minutes or till lightly browned. Remove from the oven and set aside to cool.

In a large salad bowl toss farro and the vegetables, add chopped herbs and crumbled feta cheese. Season with cracked pepper, drizzle with extra virgin olive oil and serve.

As an additional garnish use pomegranate arils. They add a pop of beautiful colour and texture.

Recipes

Recipe by food blogger and 2018 Masterchef contestant, Samira Damirova @samsfoodiegoods
Samira's Recipes

 

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