Our hearty Farro Salad recipe is bursting with warm, earthy flavor thanks to Noshejan’s Besyar Mazadar seasoning blend. Nutty farro is tossed with roasted zucchini and juicy cherry tomatoes, then coated in a zesty lemon-garlic dressing infused with our aromatic spices. Finished with fresh mint, it’s the perfect make-ahead side or light vegetarian main.
Servings
6
Prep Time
20 Min
Cook Time
25 Min
Ingredients
• 1 cup uncooked farro
• 2 small zucchinis, chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil (divided)
• 1½ tbsp Noshejan Besyar Mazadar
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• Fresh mint for garnish
Instructions
Cook the farro:
Rinse and cook farro according to package instructions (typically 25–30 minutes in boiling water). Drain and set aside to cool slightly.
Roast the vegetables:
Toss zucchini and cherry tomatoes with 1 tbsp olive oil and 1 tsp Besyar Mazadar. Spread on a baking sheet and roast at 400°F for 15–20 minutes, until tender.
Make the dressing:
In a large bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, garlic, and remaining ½ tbsp Besyar Mazadar.
Assemble the salad:
Add the cooked farro and roasted veggies to the bowl. Toss until well coated. Stir in fresh parsley or mint if desired.
Serve warm or at room temperature.
Recipe Reflections (0)
No comments yet. Be the first to sprinkle some flavor into the discussion!