farro-bowl-inside-post

Serves 4 as a main dish or 8 as a side salad

Ingredients
300g cooked weight Farro (follow back of pack for cooking instructions)
300g cooked weight Beluga lentils either precooked or follow back of pack
2tbsp olive oil
2tbsp white wine vinegar
Sea salt and black pepper
100g Rocket
60g parmesan grated
50g Pinenuts
½ lemon juiced
Olive oil
1 garlic clove
120g cherry tomatoes
120g raw candy and golden beetroot
60g sliced radish
60g baby kale leaves or finely shredded kale

Method
Cook the farro and the lentils if you need to or use the precooked ones that are readily available at the supermarket. Once cooked drain and whilst still warm dress with the vinegar and olive oil, season with salt and pepper

In a blender or using a stick blender add the pinenuts, roughly chopped garlic, parmesan, rocket and lemon juice. Add about 3tbsp of olive oil. Blend all the ingredients to make a paste, add more olive oil if it’s too thick and then season to taste. It may make more then you need, but the extra can be kept in a jar or plastic container and be used on another day.

Now prepare the vegetables, cut the raw beetroot into fine sticks using a knife or a mandolin, slice the radishes leaving on the green stalks for colour and finely chop the kale if you’re not using baby kale leaves. Other veg can be used, carrots, cucumber, celery or celeriac. Just finely chop or slice as you like.

In large serving dish or individual bowls add the cooked grains and lentils and then add the crunchy veg and kale. Finally, top with the rocket pesto. Eat straight away while the veg are still crunchy.

Cooked chicken or fish can be added to this dish if you need to top up on protein