Dive into this colourful bowl of flavour. With organic farro, premium Callipo tuna and our very own Sabato mayonnaise made with free-range eggs, this recipe is great enjoyed during summer.

Serves 4

1 cup Girolomoni organic farro
6 Tbsp Sabato salsa verde
3 Tbsp extra virgin olive oil (EVO)
Salt and freshly ground black pepper
1 bunch asparagus or green beans, trimmed
1 mini cos lettuce, leaves divided
2 medium-sized ripe tomatoes, diced
1 avocado, stone & peel removed, thickly sliced
300g Callipo tuna in oil, drained and flaked
2 Tbsp shredded fresh basil leaves
Sabato yuzu mayonnaise, to serve

Cook farro in plenty of gently boiling water for 15-20 minutes or until tender to the bite. Drain well and place in a bowl. Add 2 tablespoons of the salsa verde, the EVO and season with salt and pepper. Toss well to combine and set aside to cool to room temperature.

Blanch asparagus in boiling, salted water for 1 minute. Drain and plunge into ice cold water to cool. Drain and set aside.

To assemble grain bowls, arrange a few lettuce leaves in four bowls, dividing evenly. Arrange asparagus, tomatoes, avocado and tuna over the farro. Season lightly with salt and pepper and garnish with basil.

Serve with yuzu mayonnaise and remaining salsa verde on the side for each person to dollop over their grain bowl, as desired.

Recipe by Julie Le Clerc.

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