An absolute summer hit by Tom Hishon of Orphans Kitchen. This light and fresh dish presents delightful flavours of The Vine Co verjuice and vinegar, whipped Greek yoghurt and toasted Trickett's walnuts. Serve as an entrée or for a light lunch.
Serves 4
40g
140ml Riesling
150g
1 shallot, finely diced
40ml
3 Tbsp flat leaf parsley, finely chopped
3 Tbsp fresh tarragon, finely chopped
1 clove garlic, microplaned
1 Tbsp Dijon mustard
40ml
1 lemon, zested and juiced
Salt & black pepper, to taste
½ lemon, zested and juiced
3 courgettes
80g , whipped
30g ricketts walnut pieces
Combine the raisins and verjuice in a pot and bring to a simmer, remove from heat and keep in a warm place overnight.
Cook the farro until tender (approx 20 minutes) drain well and cool on a flat tray.
Steep the shallot and vinegar for an hour.
Combine the farro, parsley, tarragon, garlic, mustard, olive oil, lemon juice and zest with the shallot and vinegar mixture.
Season with salt and pepper.
To serve, peel courgettes into ribbons and add the juice of ½ a lemon. Mix the yoghurt with the zest of ½ a lemon and smear across the bottom of the dish. Roll the courgette ribbons and fill with the farro mixture.
Garnish with the roasted walnuts and the drained raisins.
Recipe by Tom Hishon, Orphans Kitchen
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