by Mouna


2 pounds sweet potatoes- about 4 – scrubbed and cut into one inch pieces
Olive oil
Maldon sea salt
Fresh ground black pepper
1 cup semi- pearled farro
3 cups vegetable stock
Granulated garlic powder
Balsamic vinegar
16 ounces arugula

** I didn’t have any but I think a good handful of pomegranate seeds would be good

Preheat the oven to 425. Toss the sweet potatoes lightly with olive oil. Spread in a single layer on a baking sheet with sides.

Roast until soft and just lightly golden.

I wanted to make my farro in the convection steam oven – I had always done it on the cooktop like the package directions say. I found directions online – it said 1 cup farro to 3 cups stock – I would have done 2 cups stock for the CSO but let’s see. Rinse the farro. Add to a baking dish with the 3 cups of stock. Steam Mode 35 minutes. The farro was cooked perfect however only about 2 cups of the stock absorbed. I strained the farro – kept the stock added some farro and veggies and had soup!

In a large bowl add the arugula. Sprinkle with about a teaspoon of the granulated garlic powder. Toss – add some olive oil. Toss and really massage the oil into the arugula. Add a generous splash or two of balsamic. My favorite brand is Ariston. Toss the arugula with the cooked farro. Move the arugula/farro to a serving platter. Top with the roasted sweet potato. Sprinkle with a pinch of fresh ground black pepper and a pinch of Maldon sea salt. Drizzle with a little olive oil – serve 😊

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