1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced
4 radishes, cut into wedges
25 g (1 ounces) red onion, thinly sliced
75 g (3 ounces) ricotta salata, thinly sliced
Procedure
For the Blackberry Clove Vinaigrette, place half of the blackberries, balsamic vinegar, honey, lemon juice, red onion, ¼ tsp of the Ground Cloves and Salt in blender. Cover and blend on a medium speed until blackberries are coarsely chopped. With blender running, add oil in a steady stream until well blended, set aside.
Bring stock, farro and remaining Cloves to boil in a medium saucepan. Reduce heat to low, cover and simmer for 20 minutes or until farro is tender. Remove from heat and let stand for 5 minutes. Drain any remaining liquid and transfer to large bowl to cool.
To assemble salad, place equal amounts of chard greens on each plate. Top with farro, remaining blackberries, radishes, sliced red onion and ricotta salata. Drizzle with the Blackberry Clove Vinaigrette.
CHEF’s TIP
!
Farro is an ancient wheat-based grain originally from Italy. Its firm chewy texture makes it ideal for salads. Paired with Swiss chard and drizzled with a berry vinaigrette, it’s a colourful and healthful dish.
Look for farro in the rice and pasta or organic sections of the supermarket. It is rich in fiber and protein.
Ricotta Salata is a firm Italian cheese, as an alternative use feta
