Summer Farro Salad & Roast Beef : The Marbled Meat Club

USMEF

Summer Farro Salad & Roast Beef

Summer Farro Salad & Roast Beef

Here comes summer! It’s time to celebrate the warm weather, the pool hangouts, and the sunsets with delicious and fresh recipes.

INGREDIENTS

2 teaspoons sugar 

2 teaspoons red wine vinegar 

3 tablespoons of water 

¼ cup crumbled feta cheese 

2 cloves garlic 

6 sweet peppers 

1 oz pitted olives 

1 bunch parsley 

1 oz pitted olives 

1 bunch parsley 

1 summer squash

semi-pearled farro 

1 beef roast

Olive oil 

No. Servings:

2 servings

Cooking time:

50 minutes

INSTRUCTIONS

Here comes summer! It’s time to celebrate the warm weather, the pool hangouts, and the sunsets with delicious and fresh recipes. So, if you’re looking for a Mediterranean flourish, here we bring you this flavoursome and easy-to-make farro salad with the best ingredients of the season to accompany a juicy roast beef. 

INSTRUCTIONS FOR FARRO SALAD & ROAST BEEF 

  1. Season the beef with salt and pepper and cook it for 6-8 minutes. Transfer it to a sheet pan and roast it for 8-10 minutes. Then, remove the beef from the oven and let it rest for 5 minutes or more. 
  2. Add farro in a boiling water pot and cook it uncovered for 16-18 minutes. Next, turn off the heat, drain it, and then return the farro to the pot. 
  3. While the farro cooks, peel and slice lightly the garlic, dice the summer squash, and cut off the pepper stems and slice them crosswise. 
  4. Cook the garlic and the peppers for 3-4 minutes, and sear them with salt and pepper. After that, add 3 tablespoons of water, ¾ of the red wine vinegar and sugar. Continue cooking them, stirring for 3-4 minutes or until the liquid is slightly reduced. Next, transfer the mix into a bowl. 

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