Roasted Bell Pepper with Italian Farro Salad

Name: Roasted Bell Pepper with Italian Farro Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 0.33333334 cup lemon juice; 2 tablespoons olive oil; 1 tablespoon honey; 0.25 teaspoon ground allspice; 0.25 teaspoon smoked paprika; 1 clove garlic, finely chopped; 0.25 teaspoon fine sea salt; 1 piece red or yellow bell pepper (no green); 1 teaspoon olive oil; 1 cup Italian Farro; 1 tablespoon sea salt; 0.5 cup green olives, pitted and quartered lengthwise; 2 pieces green onions, white and light green part thinly sliced; 1 tablespoon chopped fresh oregano

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Pantoh_Together

Prep10 min

Cook40 min

Total50 min

Servings4

Difficultyeasy

VegetarianVegetablesSides

Ingredients

⅓ cuplemon juice
2 tablespoonsolive oil
1 tablespoonhoney
0.25 teaspoonground allspice
0.25 teaspoonsmoked paprika
1 clovegarlic, finely chopped
0.25 teaspoonfine sea salt
1 piecered or yellow bell pepper (no green)
1 teaspoonolive oil
1 cupItalian Farro
1 tablespoonsea salt
0.5 cupgreen olives, pitted and quartered lengthwise
2 piecesgreen onions, white and light green part thinly sliced
1 tablespoonchopped fresh oregano

Instructions

1
Make the dressing by whisking together: lemon juice, olive oil, honey, allspice, paprika, garlic, and sea salt in a bowl and set aside.
2
Bring a large pot of water to a boil. Add one tablespoon of sea salt to the water, add the farro to it. Simmer until tender, 20-25 minutes. Drain and rinse with cold water. Set aside.
3
Preheat the broiler. Line a cookie sheet with parchment paper. Rub the pepper with one teaspoon olive oil and roast in the oven for 25 to 30 minutes, or until the skin starts to char and fall off. Turn them once one side is dark and the skin begins to separate. Place the peppers in a bowl cover with plastic wrap for 5 to 8 minutes. Peel the skin off the peppers and remove the stem and seeds. Slice them into thin strips.
4
Place the cooked farro in a large mixing bowl and add the peppers strips, green olives, oregano, green onions. Pour over the dressing and gently mix. Season with more salt if needed it.