250gm Roasted Farro
4pcs Baby Roma Tomato
250gm Vegetable Broth
3gm Pink Salt
2gm Black Pepper
25gm Extra Virgin Olive Oil
Add water and vegetable broth into a pot then add farro, bring to boil.
Once boil, bring down to medium heat and let it cook for 35 minutes.
Once done, drain the farro and set aside. You can also keep in the fridge for next day use or later consumption.
Cut fennel into half and slice them to thin slices and set aside.
Cut tomatoes into half and set aside.
Remove kale leaf from the stem and cut into bites size and set aside.
In a bowl, add farro, tomatoes, fennel and kale, then add salt, pepper and extra virgin olive oil. Mix them well.
Lastly, squeeze in lemon and toss lightly. You are ready to serve.
Farro, Fennel & Kale Salad Recipe