This Farro Salad with Caramalized Baby Carrots and Buratta is incredibly delicious and very easy to make. You can all join me on the 12th of May at the Health and Fitness Weekend @healthfitnessfestivaleg in Palm Hills Club where I will be showing you how to put up simple and very delicious summer salads.
Ingredients:
250 g Farro, cooked in vegetable stock
200 g baby carrots peeled
200 g burrata or mozzarella (leave out for a vegan version)
1 avocado, peeled and sliced
1 cup shaved almonds
2 tbsp olive oil
1 tbsp honey
Juice of 1 lemon
1 pack baby leaves
1 pack micro greens
Pinch of nutmeg
1 tbsp ground coriander
1 tsp ground cloves
Salt and pepper
Dressing:
4 tbsp olive oil
2 tbsp pomegranate molasses
3 garlic cloves, minced
Salt and pepper
1- Preheat oven to 200°C.
2- Place the carrots on a baking tray and toss with the olive oil and honey. Season with the nutmeg, coriander, cloves, salt and pepper.
3- Roast in the oven for 30 minutes, or until carrots are cooked and caramalized but still have a bite. Set aside.
4- Drizzle the avocado with the lemon juice and top over the farro in a serving bowl. Drain the burrata or mozzarella and pat dry. Tear into medium sized pieces and add (the creamy center will leak out a bit, just scrap it up and add as well) along with the baby leaves, micro greens and shaved almonds.
5- Whisk all the dressing ingredients together and drizzle over your salad. Bon appetit :). @nabatfarms @makarfarms
#nationalvegetarianweek #heresmyfood #thedailycrisp
