Crispy Lemon Broccoli Farro Bowls with Herbed Ricotta

Crispy Lemon Broccoli Farro Bowls with Herbed Ricotta 🍋🥦 Bright lemon, crisp roasted broccoli, nutty farro and cool herbed ricotta make this the kind of bowl that feels fresh but still filling. It is simple enough for weekday lunches, with enough texture to feel like something you would happily serve for a relaxed dinner too. Yield: 4 servings Time: about 35 minutes Ingredients: - 240 g / 1 1/4 cups farro, rinsed - 1 large head broccoli, cut into small florets - 1 x 400 g / 15 oz can chickpeas, drained, rinsed and patted dry - 3 tbsp olive oil, divided, plus extra to finish - 1 garlic clove, finely grated - 1/2 tsp chili flakes, or to taste - 1 lemon, zested and juiced - 250 g / 1 cup ricotta - 2 tbsp chopped parsley - 1 tbsp chopped dill - 45 g / 1/3 cup toasted almonds, roughly chopped - Fine salt and black pepper - Optional: baby spinach, rocket, cucumber ribbons, soft herbs or a drizzle of honey Method: 1. Cook the farro in well-salted boiling water until tender but still pleasantly chewy, usually 22-28 minutes. Drain well, then let it steam off for 2 minutes so the grains do not water down the bowl. 2. Heat the oven to 220 C / 425 F. Toss broccoli and chickpeas with 2 tbsp olive oil, garlic, chili flakes, salt and black pepper. Spread on a large tray so the broccoli has space to roast rather than steam. 3. Roast for 18-22 minutes, turning once, until the broccoli tips are dark and crisp and the chickpeas are lightly crackly. If the tray looks crowded, use two trays for better edges. 4. Stir ricotta with lemon zest, parsley, dill, 1 tbsp olive oil, a small squeeze of lemon juice and plenty of black pepper. Taste before adding salt because ricotta brands vary. 5. Toss the warm farro with the remaining lemon juice, a little olive oil and a pinch of salt. Fold through spinach or rocket now if you want the greens slightly wilted. 6. Divide farro between bowls. Add the roasted broccoli and chickpeas, spoon over herbed ricotta, then finish with toasted almonds, extra herbs and a final lemony drizzle. Serving and storage tips 🌿 - Serve warm, room temperature or chilled. - For meal prep, keep the ricotta and almonds in separate containers so the topping stays creamy and the nuts stay crisp. - Add cucumber, radishes or pickled onions if you want more crunch. - Leftovers keep for up to 3 days in the fridge. Save this one for a bright, high-texture lunch bowl that actually holds you over. ✨ Tasteloom.club - easy recipes for everyday cravings