Name: Swiss Chard Salad with Blackberry Clove Vinaigrette
Prep time: 20 min
Cook time: 25 min
Yield: 10
Ingredients: 200 g blackberries; 50 ml (2 fl oz) balsamic vinegar; 2 tbsp honey; 2 tbsp lemon juice; 1 tbsp red onion, finely chopped; ¾ tsp Cloves Ground; ¼ tsp Sea Salt; 50 ml olive oil; 600 ml (1 pint) chicken stock; 250 g (9 oz) farro; 1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced; 4 radishes, cut into wedges; 25 g (1 oz) red onion, thinly sliced; 75 g (3 oz) ricotta salata, thinly sliced

Ground Cloves

Product Information

£2.85/unit, 35g

Swiss Chard Salad with Blackberry Clove Vinaigrette

Prep Time

20 Minutes

Cook Time

25 Minutes

Ingredients

14

Servings

10

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. This is a flavour forecast 2013 recipe

Ingredients

200 gram blackberries
50 millilitre (2 fluid ounce) balsamic vinegar
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoons red onion, finely chopped
¾ teaspoon Ground Cloves
¼ teaspoon Sea Salt
50 millilitre olive oil
600 millilitre (1 pint) chicken stock
250 gram (9 ounce) farro
1 bunch red or rainbow Swiss chard, stems removed and leaves thinly sliced
4 radishes, cut into wedges
25 gram (1 ounce) red onion, thinly sliced
75 gram (3 ounce) ricotta salata, thinly sliced

Cooking tip

Look for farro in the rice and pasta or organic sections of the supermarket. It is rich in fibre and protein.
Ricotta Salata is a firm Italian cheese, as an alternative use feta

COOKING INSTRUCTIONS

1 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.
2 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.
3 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.