Warm Broccoli and Farro Salad
September 23, 2014
This is a gloriously fresh mouthful of zing and goodness from a bountiful Winter/Spring crop. Our Kale and Broccoli are abundant at the moment and I am starting to look for more creative ways to enjoy them with our meals each night. I love that the broccoli plant just keeps on giving. After the main florets have been collected it continues to produce an amazing number of little side shoots.
I would be very happy eating this dish as a meal on it’s own. It is full of flavor, has various textural elements. It feels like a satisfying meal.
Low in gluten and high in fiber, Farro is a a nutty flavored grain with a lovely texture. I love that the kids make much less mess on the kitchen floor with farro than they do with quinoa. I enjoy quinoa but have had to stop serving as a side dish for my own sanity!
Soaking the farro will make the cook time a little quicker but is not required.
Eg: 1 cup of farro added to 2 and 1/2 cups of water that is brought to a rapid boil will cook in approximately 15 minutes, as opposed to 30 minutes cooking time if it has not been soaked for 3-4 hours.
To bake kale - remove the stalk and place the pieces onto a baking tray in an oven of 140 degrees celcius for approximately 10 minutes until crisp but not browned.
I used Pureharvest Organic Sesame Oil in the dressing of this dish. I was astounded at the difference in flavor of this oil to other Sesame Oil that I have had. It has a very light flavor rather than the almost overpowering fragrance and flavor of non organic versions. If you are not using a high quality oil, reduce the quantity in the recipe or you may find it overpowering.
What is your favorite way to cook broccoli? I would love to hear in the comments below.
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