An absolute summer hit by Tom Hishon of Orphans Kitchen. This light and fresh dish presents delightful flavours of Cabernet Sauvignon verjuice and vinegar, whipped Greek yoghurt and toasted Marcona almonds. Serve as an entrée or for a light lunch.

Serves 4 

40g Black Muscat Raisins   
140ml Cabernet Sauvignon verjuice    
150g Girolomoni farro    
1 shallot, finely diced
40ml Forum Cabernet Sauvignon vinegar    
3 Tbsp flat leaf parsley, finely chopped
3 Tbsp fresh tarragon, finely chopped
1 clove garlic, microplaned
1 Tbsp Dijon mustard
40ml extra virgin olive oil (EVO)    
1 lemon, zested and juiced
Salt & black pepper, to taste
½ lemon, zested and juiced
3 courgettes
80g Mahoe Greek yoghurt, whipped
30g Torres toasted Marcona almonds, halved

Combine the muscat 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 Marcona almonds and the drained Muscat raisins.

Recipe by Tom Hishon, Orphans Kitchen



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