Silverbeet with farro, blue cheese and pumpkin seeds
( SERVES 4 )
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|½ cup||Pumpkin seeds|
|12||Silverbeet, (large leaves)|
|3 tbsp||Extra virgin olive oil|
|150 g||Blue cheese|
|1 to taste||Black pepper - ground|
|1 to taste||Sea salt flakes|
|1 to drizzle||Balsamic vinegar|
- Boil the farro in plenty of salted water until tender, drain. Heat a pan and toast the pumpkin seeds over a gentle heat for 10 minutes or until they have puffed up and turned pale brown, set aside.
- Cut any tough ends off the silverbeet stalks and discard. Roughly chop the leaves. Heat the oil in a large frypan. Finely chop the garlic and add to the oil with the leaves. Sauté for 5 minutes until the leaves have wilted.
- Return the farro to the pan to heat through. Season and plate, topping each dish with blue cheese and pumpkin seeds before adding a drizzle of good quality aged balsamic vinegar.
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