For the dill lovers, the combination of citrus, zucchini and herbs really compliment the roasted garlic and farro in this dish that can be served warm or cold. Paris with any type of meat or seafood.
Ingredients (Serves 2)
1 cup of farro
2 medium zucchini (chopped into small wedges)
1/2 cup of fresh dill
Dressing
2 Tbsp Olive Oil
1/2 lemon
1 tsp vinegar (red wine, apple cider)
1 clove garlic
Steps
Start the Garlic, Farro and Zucchini separately.
Roast the garlic clove wrapped in foil, for 30mins at 425 degrees.
Follow farro instructions (usually requires boiling for 15-20mins in salted water, strain and set aside)
Grill, Broil or Saute the zucchini in olive, toss with salt, black pepper and any preferred spices like garlic, onion powder.
** If sauteing the zucchini, you can also saute the minced garlic in the same skillet.
Dressing
Remove the garlic from the foil, allow to cool, then mince and add to 2 Tbsp Olive oil, 1/2 lemon juice, pinch of salt, black pepper, 1 tsp of vinegar, salt and black pepper.
Toss the farro and zucchini, dill, and dressing together.
תגובות