Silverbeet with farro, blue cheese and pumpkin seeds
Photo by Babiche Martens
- Boil the farro in plenty of salted water until tender, drain. Heat a pan and toast the pumpkin seeds over a gentle heat for 10 minutes or until they have puffed up and turned pale brown, set aside.
- Cut any tough ends off the silverbeet stalks and discard. Roughly chop the leaves. Heat the oil in a large frying pan. Finely chop the garlic and add to the oil with the leaves. Sauté for 5 minutes until the leaves have wilted.
- Return the farro to the pan to heat through. Season with freshly ground salt and black pepper and plate, topping each dish with blue cheese and pumpkin seeds before adding a drizzle of good quality aged balsamic vinegar.