Recipe: Jamie Geller, Joy of Kosher

It can be hard coming up with Pesach dishes that aren’t heavy on the meat or the matzo. This quick and healthy lunch option is a perfect chol hamoed repast. With grape tomatoes and feta, it’s light and refreshing and is guaranteed to leave you satisfied and full.

Servings: 4 people

Preparation Time: 5 minutes

Cook time: 10 minutes

Ingredients:
1 small chopped onion
1 -2 tablespoons extra virgin olive oil plus more for serving
2 cups Matzo Farfel
1 cup All Natural Vegetable Broth
1/4 pound of crumbled Tnuva Feta
1/4 cup fresh basil, in a chiffonade
1/2 cup grape tomatoes, sliced in half
1 large lemon
Fresh cracked black pepper

Instructions:
1. In a pan over high heat sauté onion in olive oil until slightly browned, about 5 minutes.
2. Reduce heat to medium and add matzo farfel.
3. Sauté the farfel until it is coated with oil and a bit toasty.
4. Pour in broth and continue to cook, stirring occasionally until water is absorbed.
5. After about 5 minutes the farfel will retain a bit of a bite, but you can cook it longer if you prefer a softer consistency.
6. Transfer farfel to a large bowl and toss with feta, basil, tomatoes and the lemon juice squeezed from the fresh lemon.
7. Drizzle with additional olive oil and finish with fresh cracked black pepper just before serving.