Summer Farro Salad

Vegetarian Sheet pan parmesan shrimp and roasted veggies on polenta or summer farro salad


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SKU: D5 Categories: ,
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1 broccoli green

1 red onion sliced.

1 cup grape tomatoes

3 tbsp garlic

16 pieces shrimp

1 zucchini

1 yellow squash

½ tsp dried oregano

1 tbsp salt

½ tbsp red pepper chili flakes

1 Lemon wedges

GF breadcrumb from 1 pc of GF bread



Serve on arugula

How to prepare

Oven image
  1. In large salted pot add broccoli florets for one min, then blanch in cold ice water, remove and towel dry and set aside, in a large mixing bowl add all ingredients and toss all together
  2. On a sheet tray add and season, top with breadcrumbs (toasted and crumble)
  3. Bake at 400 for 15 mins or until roasted
  4. Serve over light arugula salad, polenta or quinoa, drizzle with lemon caper sauce

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