A flavour packed grainy lunch. Nothing beats the flavour of roast cheery tomatoes!
Farro, Kale and Goat's Cheese Salad (from Waitrose Magazine Calendar)
2 1/2 tbsp olive oil
1 red onion, finely sliced
1 tbsp red wine vinegar
4 tomatoes, cut into wedges
250g can black olives, drained
1 tbsp capers
3 thyme sprigs
200g kale, finely chopped
200g goat's cheese, crumbled
Preheat the oven to 200C.
Put 2 tbsp oil, the onion, tomatoes, vinegar, olives, capers and thyme into a baking tray, season and roast for 20 mins.
Meanwhile, cook the farro according to packet instructions.
Drain the farro and tip into the baking tray with the tomatoes, discarding the thyme stalks, and toss together.
Heat the last 1/2 tbsp oil in a frying pan over a high heat and add the kale. Fry, stirring occasionally until tender.
Add the kale to the farro and vegetables and divide between plats. Crumble ver the goat's cheese and serve.