I usually make some sort of grain and roasted veg dish when I’m meal prepping on Sundays- I then use it in my work lunches throughout the week as a side with salmon or chicken, or to fill out salads. We’ve seen the rise of supergrain quinoa- we may not have known how to initially pronounce it (keen-wah) but pretty much everyone has now heard of it and its on lots of restaurant menus as part of a superfood salad- but there’s still many more ‘supergrains’ out there that are becoming increasingly prevalent. If you haven’t heard of farro wheat, which is often know as emmer wheat, you’ll find it in most major superarkets, in the Wholefoods sections by the beans and pulses – I picked mine up in a local Tesco supermarket. Farro naturally has a nutty flavour and chewy texture- kind of between that of wholegrain rice and giant cous cous- so all it needs is a little extra seasoning. You can mix and match the roast veg- I’ve opted for sweet potato, red pepper and courgettes but you could also use butternut squash, aubergine and onions. Delicious served both warm and cold.
200g Farro Wheat (also known as Emmer Wheat)
2-3 Sweet Potatoes
1 large Red Pepper
- Preheat the oven to 200C. Peel the sweet potato, and chop all veg into chunks. Place the veg on a roasting tray and drizzle with oil. Roast in oven for approximately thirty minutes, or until cooked through and slightly crisp on the edges. You may need to turn the veg a few times during cooking.
- Place the farro wheat in a saucepan and cover with water. Bring to the boil then simmer for approximately twenty minutes, until fully cooked through, then drain.
- Season the farro wheat with a little olive oil, a squeeze of lemon and some salt and pepper. Finally toss through the roasted veg and some chopped parsley.