Allergens

Summer Farro Salad

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

$13.99

SKU: D5 Categories: ,
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Allergens

Ingredients

    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
    Oven
    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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