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Farro, Kale and Beluga Lentil Salad

Farro, Kale and Beluga Lentil Salad

Recipe by Julie Le Clerc

Serves 4-6
¾ cup Girolomoni Organic Farro Perlato  
½ cup Sabarot Beluga Lentils
2 Tbsp Salvagno Organic Extra Virgin Olive Oil  (EVO)
1 large onion, finely chopped
150g baby kale or large kale leaves, stems removed
2 Tbsp Forum Chardonnay Vinegar
¼ jar Sabato Julie Le Clerc Preserved Lemons , rinsed and finely chopped, plus 1 Tbsp of brine from the jar
Salt and freshly ground black pepper 

Pinenut, Anchovy Sauce:
5 Ortiz Anchovies in Oil , drained
¼ cup Pinoli Pine Nuts
1 large garlic clove
2 Tbsp Salvagno Organic Extra Virgin Olive Oil
3 Tbsp Forum Chardonnay Vinegar
1 Tbsp Italian parsley leaves, chopped
Salt and freshly ground black pepper
 

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, vinegar, preserved lemon and brine. Season to taste.

To make the sauce, blend all ingredients together in a mini 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.

This farro based dish can be served hot as a main or side dish, or cold, as a salad. It makes a delicous accompaniment to Akaroa salmon fillets or white-fleshed fish, Mahy Farms chicken or roast lamb .  

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