A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Tuscan Farro Salad | With Oven-Baked Black Kale
(0)
30 min
Quick
Gurkerl Küche
Nussiger Dinkelreis trifft auf herrlich knusprigen Schwarzkohl direkt aus dem Backrohr. Verfeinert mit gerösteten Pinienkernen, fein gehobeltem Pecorino und einem spritzigen Zitronen-Olivenöl-Dressing wird dieser toskanische Salatklassiker zu einer vollwertigen, herbstlichen Hauptspeise.
Ingredients
Preparation method
Cook the farro (spelt rice) in a pot with plenty of salted water according to the package instructions for about 20 minutes until al dente. Then drain and let cool briefly.
Preheat the oven to 180 °C conventional heat. Thoroughly wash the black kale, pat dry, cut out the tough stems, and tear the leaves into bite-sized pieces.
Spread the black kale onto a baking sheet lined with baking paper. Finely chop the garlic. Toss the kale with half of the olive oil (2 tbsp), the chopped garlic, 1 pinch of salt, and 1 pinch of pepper. Roast in the preheated oven for 8 to 10 minutes until crispy and delicate chips form.
Chef's tip
When baking in the oven, make sure the black kale does not get too dark – the tender leaves crisp up very quickly!
The salad tastes especially flavorful when served lukewarm, but it can also be prepared ahead of time and enjoyed cold as an office lunch.
Discover also
We Also Recommend
Show all
25 min
Quick
Italian Autumn Orzo Salad | With Oven-Roasted Beetroot & Goat's Cheese
Gurkerl Küche
Middle Eastern Oven-Roasted Celeriac Salad with Feta | Aromatic Autumn Delight
Gurkerl Küche
Middle Eastern Parsnip Salad with Feta | Delicately Nutty and Roasted
Gurkerl Küche
