Crisp tempeh with garlic cavolo nero, spelt and Grana

Ingredients

For 1 serving

• Tempeh120 g
• Tuscan kale200 g
• Garlic1 clove
• Chili pepperto taste
• Farro50 g
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, soy,

In season: November – March

Method

1. Bring a pan of water to the boil, salt it and cook the farro over medium heat for 25–30 minutes, until tender but still al dente; drain.
2. Meanwhile wash the cavolo nero, strip out the tough central rib and cut the leaves into strips about 1 cm wide. Cut the tempeh into slices about half a centimetre thick.
3. Heat half the extra virgin olive oil in a pan over medium heat and brown the tempeh for 3 minutes per side, until golden and crisp; season lightly with a pinch of salt and set aside.
4. In the same pan heat the remaining oil with the peeled, sliced garlic and the chilli for 1 minute, add the cavolo nero with a splash of water and a pinch of salt and sauté for 8 minutes, until wilted and tender.
5. Stir the farro into the cavolo nero and toss for 1 minute over medium heat to take on the flavours.
6. Serve the farro and greens, lay the tempeh on top and finish with grated Grana Padano.