Food editor Elisabeth Tatter: My recipe of the week – delicious winter salad from the oven

    Hello, welcome to my kitchen. I'm Elisabeth, food editor at Freund. I love delicious food and I like trying new recipes. Recently, every week I've been inviting you to visit me in my kitchen - or take a look at my foodie inspiration folder (yes, it's real) - and share my recipe of the week with you. Be it a quick everyday meal after work, a delicious cake for the weekend, an innovative creation or a brand new food trend that I just discovered.

    Recipe of the week: Delicious winter salad with roasted broccoli and cranberries

    From Christmas goose to fondue and raclette to cookies, cakes and creamy desserts, there is plenty to feast on during the holidays. And as delicious as all the (often greasy) delicacies are, there comes a point where I literally indulgelight foodtendon. Suddenly simple vegetable dishes, raw vegetables and, above all, appearirresistible, even if they don't particularly suit the cold, gray winter weather. But there are also perfect ones for these days– like this heavenly looking oneBroccoli-Cranberry-Feta Saladon oneFarro-Bett.

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    Have you ever heard ofFarroheard? Definitely – but probably under a different name. In Germany we know farro as depending on the varietyEinkorn, spelled or emmerand use the ground grain primarily for baking. In Italy, however, the grain is also popular as a whole grain and is cooked in a peeled form similar to pasta and used as a bed for salads or as an ingredient in soups. Here too, the grain is usually namedDinkelreisavailable and is such a welcome oneAlternative to pasta, rice or couscous. But of course you can also use these ingredients as a basis for the delicious salad. This creates a delicious oneSalad for the cold season– perfect for a healthy and delicious start to the new year!

    Tasty and light for the New Year: Delicious winter salad with roasted broccoli and cranberries

    Ingredients for 4 servings:

    • 200 g farro (alternatively couscous or quinoa)
    • 600 g Broccoli
    • 1 tbsp olive oil
    • Salt
    • 25 g getrocknete Cranberries
    • 80 g Feta, zerkrümelt
    • 50 ml olive oil
    • 2½ tbsp red wine vinegar
    • ¼ TL Honig
    • ½ TL Dijon-Mustard
    • ½ tsp dried oregano
    • ½ tsp garlic powder
    • Salt, pepper

    Preparation:

    1. Preheat oven to 200 degrees.
    2. Cook farro in plenty of boiling salted water until it is cooked through, about 20 minutes. Drain through a sieve and spread out on a baking tray to dry. This way the grain can dry and not become mushy.
    3. In the meantime, cut the broccoli into florets (and fine pieces) and spread them out on another baking tray lined with baking paper and mix with olive oil and a little salt. Cook in the oven for about 15-20 minutes, until the broccoli is browned but still slightly crunchy.
    4. Meanwhile prepare the dressing. To do this, whisk all the ingredients thoroughly in a bowl and season with salt and pepper.
    5. Distribute farro on plates. Spread the broccoli on top, sprinkle over the cranberries and feta, season everything with the dressing and serve.

    By the way: The salad tastes good warm - with the broccoli fresh from the oven - and cold. This makes the recipe perfect for making ahead.

    Tipp:If you want to enjoy the salad as a main course, you can also add hard-boiled eggs or roasted chickpeas. Nuts or seeds, bacon or other types of cheese are also a great addition to the salad.