Autumnal Vegetables with Farro and Mozzarella

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
2-4 2-4
Autumnal Vegetables with Farro and Mozzarella
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Stoneware Heritage Rectangular Dish
£40.00
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Stoneware Heritage Rectangular Dish
Ingredients
Method

Ingredients

  • 50g farro or pot barley
  • ½ small sweet squash (about 250g) or 1 large sweet potato, thinly sliced
  • 2 heritage carrots, cut in half lengthways and chopped in smaller chunks
  • 2 tablespoons rapeseed oil
  • 1 courgette, thinly sliced
  • 1 ripe tomato, chopped into quarters
  • 1 red pepper, thinly sliced
  • 1 small garlic bulb, cut in half
  • 1 preserved lemon, quartered
  • 12 black olives, stoned
  • A few sprigs of thyme
  • ½ a lemon, juiced
  • Salt and Pepper, to season
Herb Oil
  • 4 tablespoons olive oil
  • 15g of fresh parsley, mint and basil, roughly chopped and mixed together
  • 2 balls of fresh buffalo mozzarella

  • Method

  • 1
    Pre-heat the oven to 220°C/ Fan 200 °C/ Gas Mark 6
  • 2
    Cook the farro or pot barley in a saucepan according to the pack instructions.
  • 3
    Place the butternut squash and heritage carrots in saucepan of boiling water and blanch on a medium heat for 15 minutes. Drain and set to one side.
  • 4
    Coat the Stoneware 26cm Heritage Stoneware Dish with the 2 tablespoons of rapeseed oil and arrange the butternut squash, carrots, courgette, tomato, pepper and garlic in an even layer in the dish, then add the preserved lemon, olives and sprigs of thyme.
  • 5
    Cover with scrunched up baking paper and then roast in the oven for 20 minutes or until all the vegetables are soft and browned.
  • 6
    Remove from the oven, stir in the cooked grains, the juice from the lemon and a good pinch of salt and freshly ground pepper.
  • 7
    To make a fragrant herb oil, combine the chopped herbs and olive oil in a Stoneware Ramekin.
  • 8
    To serve, tear up the mozzarella and scatter over the vegetables in the dish, then drizzle with the herb oil.
  • 9
    Cook's Notes
  • 10
    The vegetables in this dish are cooked al dente, for softer vegetables leave in the oven for an additional 10 minutes.
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