SUMMER FARRO SALAD WITH GRILLED VEGGIES

WHY YOU'll LOVE IT

✓ SIMPLE SUMMERY GOODNESS

✓ FRESH & LIGHT

✓ MEAL-PREP FRIENDLY

It's...

BOB'S RED MILL ORGANIC FARRO

CHICKPEAS OR WHITE BEANS

FRESH BASIL

AVOCADO OIL

CHERRY TOMATOES

BELL PEPPERS

ZUCCHINI

LEMON

EXTRA VIRGIN OLIVE OIL

WHITE BALSAMIC VINEGAR

GARLIC

DIJON MUSTARD

KOSHER SALT & GROUND BLACK PEPPER

PREPARE THE GRILL

Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates.

1

COOK THE FARRO

Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with warm water. Drain well, then transfer to a large bowl.

2

MAKE THE VINAIGRETTE

Meanwhile, as the farro cooks, prep the vinaigrette. Combine all listed ingredients in a small bowl or jar. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Pour the vinaigrette over the warm farro & toss to combine. Set aside.

3

GRILL THE VEGETABLES

Thread the cherry tomatoes on skewers, then place them on a small baking sheet or large plate with the sliced bell peppers & zucchini. Drizzle the oil over top, season with 1/2 teaspoon kosher salt & ground black pepper as desired, then use your hands to ensure the veggies are coated well. Place the seasoned vegetables directly on the grill grates. Grill vegetables until as softened & charred as desired - tomatoes about 2 minutes per side, while bell pepper & zucchini need 3-4 minutes per side.

4

ASSEMBLE THE SALAD  & SERVE

Once the veggies are cool enough to handle, chop the bell pepper & zucchini into bite sized pieces. Drop the tomatoes into the mixing bowl with the farro, along with the chopped vegetables, chickpeas or white beans, & fresh basil. Toss to combine. Taste & season with additional kosher salt & ground black pepper as needed. Serve warm, at room temperature, or cold. Enjoy!

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