Smoked Salmon, Roasted Tomato and Kale Farro Salad with Basil Oil

By Friday, August 08, 2014

Farro is an ancient nutty grain that helps to maintain a healthy immune system and lower cholesterol. Not only is it very good for you, but it also tastes really delicious. Its delightful chewy texture and nutty flavour make it the perfect accompaniment in any salad. This salad is really delicious at this time of year when served with ripe and seasonal summer vegetables. 

Serves 4

You will need:
1 fillet smoked salmon
200g dried farro
8 cherry tomatoes
2 large handfuls kale/cavallo nero
2 tbsp pine nuts, toasted
large handful fresh basil
extra virgin olive oil

Begin by preheating your oven to 225 degrees/ gas 7. Halve the cherry tomatoes, place in a roasting tin and cover in about 2 tablespoons of oil, salt and pepper. 

Place in the oven for 10 minutes, until their skins have started to soften. 

Chop the Kale into bite sized pieces and toss into the tomatoes. Cook for a further 10 minutes, until the Kale is nice and crispy. 

Bring a pan of water to the boil, add a large pinch of salt and the Farro and then cook for 10 minutes. Drain and pour into a large mixing bowl. Pour the tomatoes and kale with all of their juices into the Farro and mix together. Add more oil if the salad is too dry and adjust the seasoning. 

 In the meantime, make the basil oil. Finely chop the fresh basil, place in a small bowl and just cover with oil (you will only need a few tablespoons). This makes quite a bit of basil oil, so you will have some leftover for dressing salads or as an accompaniment to grilled meat. 

Pour the Farro out onto a platter and top with smoked salmon flakes, the toasted pine nuts and a generous drizzle of basil oil. Enjoy! 

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