Tempeh, farro and cavolo nero bowl with lemon

Ingredients

For 1 serving

• Tempeh120 g
• Farro40 g
• Tuscan kale120 g
• Red onion30 g
• Pumpkin seeds8 g
• Lemon juice1 tablespoon
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: November – February

Method

1. Bring a pot of water to the boil, salt it and cook the rinsed spelt for 25 minutes, until tender but still firm to the bite; drain.
2. Meanwhile cut the tempeh into cubes of about 1.5 cm; wash the cavolo nero, strip out the tough ribs and cut the leaves into strips; peel the red onion and slice it thinly.
3. Heat half the oil in a frying pan over medium heat and fry the tempeh for 5 minutes, turning, until golden; season with salt and set aside.
4. In the same pan heat the remaining oil and toss the cavolo nero and onion over medium heat for 5 minutes, stirring, until the cabbage has wilted but is still bright; season with salt.
5. Meanwhile toast the pumpkin seeds in a small dry pan for 2 minutes, until they pop.
6. Build the bowl with the spelt, vegetables and tempeh and dress with the lemon juice, pumpkin seeds, salt and black pepper.