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Farro, Kale and Beluga Lentil Salad

Farro, Kale and Beluga Lentil Salad

Recipe by Julie Le Clerc

Farro, Kale & Beluga Lentil Salad

Serves 4-6

¾ cup Girolomoni farro
½ cup Sabarot beluga lentils
2 Tbsp extra virgin olive oil  (EVO)
1 large onion, finely chopped
150g baby kale or large kale leaves, stems removed
2 Tbsp Forvm Chardonnay vinegar
¼ jar Julie Le Clerc preserved lemons , rinsed and finely chopped, plus 1 Tbsp of brine from the jar
Sea 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 extra virgin olive oil (EVO)
3 Tbsp Forvm Chardonnay vinegar
1 Tbsp Italian parsley leaves, chopped
Sea 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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