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