Roasted Carrot & Capsicum Salad With Farro Perlato - Cuisine Magazine - From New Zealand to the Worl
Grain salads with plenty of vegetables are a firm fixture in our household over summer. I’m partial to farro perlato, but depending on what I have in the cupboa
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 3 red capsicums (or use jarred roasted capsicums)
- 1 bunch baby carrots, washed and trimmed
- 4 tablespoons olive oil, plus extra for drizzling
- 2 medium-sized carrots, peeled and cut into slices
- 1 tablespoon harissa
- 2 tablespoons plus 2 teaspoons red wine vinegar
- ⅓ cup farro perlato
- 50g rocket leaves, roughly chopped
- 100g feta, crumbled
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