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Grain Bowl with Salsa Verde and Yuzu Mayonnaise

Grain Bowl with Salsa Verde and Yuzu Mayonnaise

© Recipe courtesy of Julie Le Clerc

Grain Bowls with Salsa Verde & Yuzu Mayonnaise

Serves 4

1 cup Girolomoni organic farro perlato
6 Tbsp Sabato salsa verde
3 Tbsp extra virgin olive oil (EVO)
Sea 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 Tbsp salsa verde, 3 Tbsp 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 salty 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.


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