Sundried Tomato Pesto Farro Salad
A hearty salad with zesty sun-dried tomato and walnut pesto, and pan-fried eggplant, plus healthy ancient grains. This sundried tomato pesto farro salad is full of nutrition and will fill you up while adding more vegetables to your diet.
Ingredients
- 1 c dry farro
- 2 med eggplant
- 4 tbsp olive oil
Pesto
- ¾ c sliced sun-dried tomatoes
- ¾ c walnuts
- 1 c fresh parsley leaves chopped
- 2 cloves garlic
- ½ tsp salt
- ¼ c olive oil
- 3 tbsp lemon juice
Instructions
- Cook farro according to package instructions.
- Combine all pesto ingredients in a food processor and blend to a paste, 3-5 minutes.
- Slice eggplant in ½” semi-circles on a diagonal.
- Heat 3 tbsp olive oil in a large frying pan (preferably cast iron) on med-high.
- Add eggplant slices to pan. Attempt to lay all the pieces as flat as possible.
- Fry the first side for 2-3 minutes until lightly browned.
- Flip the pieces to cook the other side for 2-3 minutes, stirring occasionally.
- Remove from pan when pieces are browned on both sides and slightly soft.
- Toss cooked farro with pesto until completely distributed. Gently toss in cooked eggplant.
- Serve hot or cold. Stores well for 2-3 days in the fridge.
Notes
Note: For those who are not vegan – great with some shaved parmesan or other hard cheese.