Sustenir Kale at Little Farms
Kale, Farro, Roma Tomatoes Salad
INGREDIENTS
| 250g Roasted Farro |
| 4 Baby Roma Tomatoes |
| 70g Fennel |
| 50g Kale |
| 1 Lemon |
| 250g Vegetable Broth |
| Pinch of Pink Salt |
| Pinch of Black Pepper |
| Extra Virgin Olive Oil |
| Water |
DIRECTIONS
| 1) | Add water & vegetable broth into pot & add farro into the pot & bring to boil. |
| 2) | Once boil, bring down to med heat & let it cook for 35 mins. |
| 3) | Once done, drain the farro & set aside. |
| (You can keep in fridge for after or next day use.) | |
| 4) | Cut fennel into half & slice to thin slice & set aside. |
| 5) | Cut tomatoes into half & set aside. |
| 6) | Remove kale leaf from the stronk & cut into bite size & set aside. |
| 7) | In a bowl, add farro, tomatoes, fennel & kale, then add salt, pepper & extra virgin olive oil & mix well. |
| 8) | Lastly, squeeze in lemon & lightly toss it & you are ready to serve. |
