Kale and Farro Salad with Aged Goat Cheese

Recipe Courtesy of Amanda Freitag

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
85g farro
350ml water or vegetable stock
Salt and freshly ground black pepper
1 bunch Tuscan kale
45g fresh pomegranate seeds
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
Juice of 1 lemon
170g aged goat cheese, shaved, or Parmesan
  1.   Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.  
  2. Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.