Happy winter! What a bummer that you can’t get here as soon as you had hoped. This storm is beautiful, and looks like it is to continue into tonight. The snowplows here keep going by though, so they’re trying to keep up!
In preparation for your (possible) visit, I picked up ingredients for this salad. I have made this a couple times. Once for Kristy’s bachelorette, and once for my wedding dinner! I have made it again today with great joy and excitement! My house smells like roasted veggies, garlic and fresh herbs!
I always make this with bulgar wheat, as it was suggested as a perfect Farro Substitute.
Farro Salad with Roasted Veg
adapted from jamieoliver.com
1 3/4 cups bulgar wheat
3 yellow zucchini, halved lengthways and chopped
2 green zucchini, halved lengthways and chopped
1 red onion, peeled and cut into wedges
2 red peppers, halved, deseeded and cut into chunks
1 medium eggplant, peeled and cut into chunks
4 cloves of garlic
extra virgin olive oil
freshly ground black pepper
herb or white wine vinegar
1 good bunch fresh herbs (I used rosemary and chives… I have done it with many different combos though)
1 squeeze lemon juice
1. Preheat the panggangan to 400F. Cover Farrow or bulgar wheat in cold water and soak for 20 minutes. Slice the zucchinis, and put them into a large bowl. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt.
2. Spread veg mix onto a roasting tray (I used 2 foil-lined cookie sheet) in one layer, as they will roast better this way. Roast in the preheated panggangan for 30-40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges. Sprinkle a little vinegar over the vegetables as soon as they come out of the panggangan and set aside to cool. (I usually forget to do this… it still tastes fine if you do too.)
3. Chop herbs and set aside. Place the Farrow or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted vegetables and chopped herbs.
4. Serve warm or cool. It tastes good both ways!
The snow is still blowing outside. As I look out the window, snowmobiles are passing on the road, and the neighbours are frantically shovelling their driveways trying to keep up with the snowfall.
I love you and hope to see you soon!