Farro, Kale & Beluga Lentil Salad

Wholesome beluga lentils and earthy Girolomoni organic farro are paired with zingy preserved lemons and tangy Forvm Chardonnay vinegar for a summery flavour delight. Great for a light lunch or dinner.

Serves 4-6

¾ cup Girolomoni farro
½ cup beluga lentils
5 Tbsp extra virgin olive oil (EVO)
1 large onion, finely chopped
150g baby kale or large kale leaves, stems removed
5 Tbsp Forvm Chardonnay vinegar
¼ jar Sabato Julie Le Clerc preserved lemon, rinsed and finely chopped, plus 1 Tbsp of brine
Salt and freshly ground black pepper 
5 Ortiz anchovies in oil, drained
¼ cup Pinoli Pinenuts
1 large garlic clove
1 Tbsp Italian parsley leaves, chopped

Cook the farro in boiling, salted water for 20-25 minutes or until tender. Drain well. Cook the lentils in boiling water for 9 minutes, then drain well. At the same time, heat EVO in a pan. Add onion and cook over a medium heat for 10 minutes to soften. Remove from heat and stir in the farro, lentils, kale, 2 tbsp chardonnay vinegar, preserved lemon and brine. Season to taste.

To make the sauce, blend anc hovies, pinenuts, garlic, 2 tbsp EVO, 2 tbsp Chardonnay vinegar, parsley together in a food processor until thick and creamy. Season with salt and pepper. Toss sauce through the farro mixture as a dressing, or serve on the side, to spoon over as desired.

Serve alongside pan-fried Akaroa Salmon, white-fleshed fish, roast chicken or roast lamb.

Recipe by Julie Le Clerc