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Farro Salad with Roasted Zucchini, Herbed Cashew Cheese, and Mint // Choosing Raw
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Farro Salad with Roasted Zucchini, Herbed Cashew Cheese, and Mint

Author - Gena Hamshaw
Yields: 4 Servings

Ingredients

  • 1 cup pearled farro (180g)
  • 2 large zucchini, quartered lengthwise and then sliced crosswise into pieces about 3/4-inch / 2cm thick
  • 1 tablespoon avocado oil
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/4 cup chopped mint (5g)
  • 1/2 cup cashew cheese (crumbled)
  • Salt and freshly ground black pepper

Instructions

  • Preheat your oven to 400F.
  • Bring a medium pot of water to boil over medium-high heat. Add the farro and turn the heat to medium-low. Boil the farro until tender yet still firm, 25 to 35 minutes. When the farro is ready, drain it thoroughly with a fine-mesh sieve, return it to the pot, cover, and allow it to steam for a few minutes. The farro can be cooked up to 2 days before assembling your salad.
  • Toss the zucchini slices with the avocado oil, a generous pinch of salt, and pepper to taste. Spread the zucchini on two baking sheets and roast for 15-20 minutes, or until the zucchini is browning and tender.
  • Turn the farro out into a mixing bowl. Add the zucchini to the farro, along with the olive oil, lemon juice, and mint. Toss the ingredients together. Add the cashew cheese and gently fold it into the salad. Taste, and add salt and freshly ground pepper as needed. Serve.