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Farro salad served with roasted courgette and fresh mint
Warm grain salad featuring caramelised courgette and fresh mint

Farro with roasted courgette and mint

Author: Flavelo
Recipes Vegetarian & Vegan Salads
In this dish, the oven does the heavy lifting. Courgette, often bland when boiled, comes to life when roasted: the heat reduces its water content, concentrating its flavour and making it sweeter. The cool freshness of mint creates a brilliant contrast with the warmth of the roasted vegetable.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking tray
  • Baking parchment
  • Salad bowl

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Boil the Farro in salted water according to the packet instructions (approx. 25-30 mins), then drain.

Tip: Check by tasting: the centre should no longer be hard, but it shouldn't fall apart.
2 ✓

Cut the courgette into half-moons. Toss with a little olive oil, salt, pepper, and spread out on a baking tray lined with parchment. Roast at 200°C for 20-25 minutes until the edges start to brown.

Tip: Browning (caramelisation) brings out the hidden, sweet flavours of the courgette.
3 ✓

Make the dressing: mix the remaining oil with the lemon juice and crushed garlic. Pour over the still-warm Farro.

Tip: Warm grain absorbs aromas better than cold.
4 ✓

Stir in the roasted courgette and sprinkle with torn fresh mint.

Tip: Don't chop the mint too finely, or it will brown quickly (oxidation).

Recipe FAQ

Why did the courgette get soggy instead of roasting?
There was probably too much on the tray. If vegetables are piled on top of each other, they steam in their own moisture. Give them space!

Ingredients

  • 200 g Farro (or Pearled Spelt)
  • 300 g Courgette
  • 1 handful Fresh mint
  • 2 tbsp Lemon juice
  • 1 clove Garlic
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper