The other night I spent almost three hours last night making some Ethiopian food. One of the perks of only working part-time in the summer is having a lot of time to cook!
I made injera, collard greens, red lentils, and mushrooms. <– (none of the recipes are mine)
I had two really pathetic days this week and ran just over a mile (just to keep the stupid streak going), but yesterday things started to turn around and I ran my usual 4.5 mile loop, pushing the stroller, at just under 8:00/mile pace. Then today I ran nine miles at 7:35 pace. Hopefully that means I’m officially out of whatever funk I was in.
If you don’t have the time or want to take the time to put together a big involved meal, this salad is pretty great. You can cook the farro and chop and/or grill/roast the vegetables in advance if you want to. Once that’s done all you need to do is whisk up the dressing and crumble some goat cheese over the top. I roasted the vegetables, but if you’re one of those lucky souls that lives somewhere it gets too hot to turn on the oven at this time of year, you can grill them in a basket.
Ingredients
- 1 1/2 cups farro
- 2 large handfuls green beans, cut into 2" lengths
- 4 zucchini, sliced
- 1 red bell pepper, cut into strips
- 2 tbsp olive oil
- 4 ounces goat cheese (or to taste)
- 1 clove garlic, minced
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- pinch sugar
- salt and pepper
- 1/2 tsp dijon mustard
Instructions
- Preheat the oven to 425 F. (Or preheat your grill)
- Bring a large pot of salted water to a boil and add the farro. Cover and simmer for about 30 minutes, or until tender. Drain and place in a bowl.
- While the farro is simmering, toss the vegetables with oil and spread on a rimmed baking sheet. Roast for about 20 minutes (or cook in a basket on the grill) until tender. Add to the farro and toss a few times.
- To make the dressing, whisk all ingredients together. Pour over the salad, toss well, and then top with crumbled goat cheese.
Oh yum. I’ve been slacking on eating my veggies the last couple of days and this looks like the perfect way to get back on track.
I can’t believe you made injera! So awesome! We are taking an Ethiopian cooking class in a few weeks, and I am so excited. It’s our favorite ethnic cuisine!
I think your Ethiopian cooking is so impressive!
I LOVE farro!! I’ve got to try this recipe.
This looks great. I’ve been making grain salads weekly, and I can’t wait to try this one.
I made this tonight – substituted sweet potato for the zucchini and added extra peppers (just what I had in the fridge) but it was delicious! We had it with salad and I feel like I ate so healthily it made up for the doritos I had this afternoon!!
Really nice and SO simple, thanks for the recipe.