dinner
vegetarian
farro
feta
roasted
mediterranean

Baked Feta, Cherry Tomato & Farro

Name: Baked Feta, Cherry Tomato & Farro
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 300 g Pearled farro; 500 g Mixed red and yellow cherry tomatoes; 2 Small zucchini; 1 Small red onion; 4 clove Garlic; 200 g Block feta; 4 tbsp Extra-virgin olive oil; 1 tsp Dried oregano; 0.25 tsp Chilli flakes; 1 tsp Fine sea salt; 0.5 tsp Black pepper; 1 Lemon; 20 g Fresh basil leaves; 2 tbsp Chopped flat-leaf parsley

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Nutty farro with burst cherry tomatoes, roasted zucchini and creamy baked feta, finished with lemon and herbs.

Prep

15 min

Cook

35 min

Serves

Level

Easy

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Ingredients

14 items

Pearled farro300 g

Mixed red and yellow cherry tomatoes500 g

Small zucchini2

Small red onion1

Garlic4 clove

Block feta200 g

Extra-virgin olive oil4 tbsp

Dried oregano1 tsp

Chilli flakes0.25 tsp

Fine sea salt1 tsp

Black pepper0.5 tsp

Lemon1

Fresh basil leaves20 g

Chopped flat-leaf parsley2 tbsp

Method

6 steps

Heat the oven to 220°C conventional / 200°C fan. Put the cherry tomatoes, zucchini, red onion and garlic in a large roasting dish.

Nestle the feta in the middle. Drizzle everything with 3 tablespoons of the olive oil, then season with oregano, chilli flakes, half the salt and the black pepper. Roast for 25 to 30 minutes, until the tomatoes burst and the feta softens and browns at the edges.

Meanwhile, simmer the farro in well-salted water for 22 to 25 minutes, until tender but pleasantly chewy. Drain very well.

Squeeze the roasted garlic from its skins and mash it into the warm tomato juices with the remaining olive oil, the lemon zest and 1 tablespoon of lemon juice.

Add the drained farro to the roasting dish. Break the feta into large creamy pieces and fold everything together gently.

Finish with the basil, parsley and the remaining salt. Serve warm or at room temperature.