Roasted Eggplant and Farro Salad with Grilled Asparagus
A super healthy farro salad with roasted eggplant and grilled vegetables, all tossed in a za'atar lemon juice and olive oil dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnessgracious.com.
Cooking tools:
- Grill
- Stove
- Skillet
- Saucepan
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Serving bowl
Ingredients
- 2 tablespoons lemon juice
- 5 tablespoons olive oil
- 1/2 teaspoon za'atar spice
- 3 cups cooked farro
- 1 medium sized eggplant
- 1 tablespoon olive oil
- 1 small bunch of asparagus
- 2 tablespoons toasted pinenuts
- 1/4 cup chopped green onion
- 1 1/4 cups cooked red kidney beans
- 1 teaspoon diced jalapeno
- 1/4 cup fresh chopped cilantro
- 1/4 cup sliced roasted red pepper strips
- Crumbled feta cheese for garnishing
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