Farro salad with kale, chickpeas and orange

Ingredients

For 1 serving

• Farro60 g
• Cooked chickpeas120 g
• Tuscan kale80 g
• Orange1
• Almonds10 g
• Extra virgin olive oil8 g
• Apple cider vinegar1 teaspoon
• Saltto taste

Contains: gluten, nuts,

In season: November – March

Method

1. Bring a pan of water to the boil, salt it and cook the spelt over medium heat for 25–30 minutes, until the grains are tender but still slightly chewy; drain.
2. Meanwhile wash the cavolo nero, remove the central rib and cut the leaves into thin strips; massage it with your hands for a minute with the oil and a pinch of salt, until it softens and turns dark green.
3. Peel the orange with a small knife and cut out the segments. Toast the almonds in a dry pan over medium heat for 2–3 minutes, until golden, and chop them roughly.
4. Rinse and drain the chickpeas.
5. Combine the spelt, chickpeas, cavolo nero and orange, dress with the cider vinegar and finish with the almonds.