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Roasted Farro & Kale Salad

by noshnosh (follow)
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Farro is a type of spelt that has a delightfully plump nutty taste, and doesn't get used hardly enough in our house!

This simple Mediterranean dish has an incredibly moreish salty zest to it, and benefits from the range of textures thrown together.

We serve this as a main, but could easily accompany meat or a vego alternative.

Cooking Time: 30 minutes
Makes: 6 servings

250g farro, dry
1 brown onion, finely sliced
250g cherry tomatoes
350g black olives, pitted
1 tbsp dried thyme
2 tbsp olive oil
200g kale, roughly chopped

Preheat oven to 200C.
Spread the onion, tomatoes, olives and thyme across a lined baking tray, and drizzle with the olive oil. Roast for 20 minutes.

Meanwhile, heat a small pan of water, and once boiling, add the farro. Continue to cook for 10-15 minutes, or until tender but chewy, and then drain.

Toss the farro through the roasting tomato mixture, and top with the kale. Leave to roast for another 5-10 minutes, or until mixture browned and golden. Remove from heat and serve either warmed or cool.

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