Yield: 6 People
Work: 40 Minutes
Total: 45 Minutes
Gather Ingredients and Tools, then prep Ingredients as indicated.
In a Pan melt 2 Tbsp butter and sauté Carrots until golden and tender, approximately 3-5 Minutes. Add Roasted Roots to heat up.
Add Farro, Summer Squash, Tomatoes, Mint, and Cheese to a Bowl. When Carrots and Roasted Roots are cooked, add to Bowl as well.
Mix all ingredients together, then season with Apple Cider Vinegar and Salt.
1 Cup Cooked Farro Grain
1 Large Summer Squash, sliced thin on Box Grater
½ Cup Roasted Roots, cut into 2” pieces
2 Medium Carrots, peeled and rounds sliced on Box Grater
1 Cup raw Tomatoes, chopped
½ Cup Cheese, shaved
2 Tbsp Butter
¼ Cup Apple Cider Vinegar
4 Sprigs Mint, stemmed and chopped
Airtight Container in a Refrigerator for up to 5 days.
Questions about this recipe? Ask Chef Pierson!