Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 3 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
3
For The Marinade
- 3tablespoons balsamic vinegar
- 1 1/2tablespoons light olive oil
- 1 clove garlic, finely chopped
- 1teaspoons mixed Italian seasoning
- 100grams farro
- 2 turkey steaks, about 125 g each, sliced into 2cm wide strips
- 1 red capsicums, deseeded and cut into strips
- 1 red onion, roughly chopped
- 1 zucchini, sliced into rounds
- 1tablespoons light olive oil
- 1 handful basil leaves (to serve)
- 1 pinch salt
Description
Full of Mediterranean flavours, this dish is light yet satisfying. The stir-fried vegetables add a refreshing crunch, complementing the nuttiness of the farro and the tender and subtle taste of the marinated turkey.
Method
Step 1 of 5
Place the farro in a large bowl and cover with water. Leave to soak for 8 hours or up to 24 hours. Then drain any remaining water and rinse under running water. Drain well and set aside.
Step 2 of 5
For the marinade, place all the ingredients in a small bowl and mix to combine. Place the turkey in a plastic bag. Place the red peppers, onions, and courgettes in a separate plastic bag. Divide the marinade equally between the two bags. Then seal the bags and shake lightly to coat. Place in the fridge to marinate for at least 2 hours.
Step 3 of 5
Meanwhile, place the farro in a saucepan and cover with water. Bring to the boil, then reduce the heat to a simmer, and cover. Cook for 30-40 minutes or until tender. Remove from the heat and set aside.
Step 4 of 5
Heat the oil in a large saucepan over a medium-high heat. Add the turkey, reserving the marinade. Cook, stirring frequently, for about 3 minutes or until cooked through. Then add the vegetables, reserving the marinade. Cook, stirring frequently, for 5 minutes, making sure they stay crunchy and do not overcook.
Step 5 of 5
Increase the heat to high. Add all of the reserved marinade to the pan and cook for 3 minutes, stirring frequently, until reduced to a sticky glaze. Add a splash of water if it starts to stick to the bottom. Reduce the heat, add the farro, and stir well to combine. Remove from the heat, garnish with basil, and serve hot.
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