Meatless Monday: Farro salad with pumpkin pesto


Farro is an ancient grain, it has even been found in the tombs of ancient Egypt. It can be eaten for breakfast, in soups and salads. It is high in fibre so it keeps blood sugar stable and helps lower cholesterol. It is also rich in magnesium, protein and iron and has a 'nutty' flavour. Use the 'quick cook' variety which does not need soaking.  

Serves 2

You will need
1 tbsp organic olive oil or rapeseed oil
1 small onion, peeled and chopped
1 clove garlic, sliced
120g farro
large slice of pumpkin or neck end of squash, peeled and diced

For the pesto
50g pumpkin seeds
1 tbsp organic olive oil or rapeseed oil
2 tbsp nutritional yeast
1 tbsp dried coriander leaf

Fry the onion and garlic in the oil for 3 -5 minutes until soft. Add the farro and cover with water. Add the pumpkin and bring to the boil. Simmer for 15-20 minutes until all the water is absorbed. and the farro cooked.

Meanwhile make the pesto. Place all the ingredients for the pesto in a blender and blend.  
Stir the pesto through the farro and serve warm. You may also serve it cold in a lunch box.

Enjoy
Janet x



Recipe Copyright © 2015 40plusandalliswell

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