Silverbeet with farro, blue cheese and pumpkin seeds
( SERVES 4 )
27/5/2010
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Ingredients
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| 1 cup | Farro |
| ½ cup | Pumpkin seeds |
| 12 | Silverbeet, (large leaves) |
| 3 tbsp | Extra virgin olive oil |
| 1 clove | Garlic |
| 150 g | Blue cheese |
| 1 to taste | Black pepper - ground |
| 1 to taste | Sea salt flakes |
| 1 to drizzle | Balsamic vinegar |
Directions
- 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.
Wine Match
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