Name: Warm grain salad with bacon, leeks & spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 200g farro or quinoa; 1l vegetable, pork or chicken stock; 4 rashers smoked pancetta or streaky bacon; 1 leek; knob of salted butter; 4 tbsp extra virgin olive oil; 1 rosemary sprig, leaves only; 2 large handfuls of baby spinach leaves, washed, or shredded kale; 100g chestnuts cooked and broken up (optional)

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Warm grain salad with bacon, leeks & spinach

Warm grain salad with bacon, leeks & spinach

Giancarlo Caldesi

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.2 ratingsRate

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This versatile salad of nutty farro, smoked pancetta, rosemary and wilted leafy greens makes a hearty side dish or satisfying supper

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Ingredients

Nutrition

Units:

MetricUS

200g farro

or quinoa
1l vegetable, pork or chicken stock
4 rashers smoked pancetta

or streaky bacon
1 leek
knob of salted butter
4 tbsp extra virgin olive oil
1 rosemary

sprig, leaves only
2 large handfuls of baby spinach

leaves, washed, or shredded kale
100g chestnuts

cooked and broken up (optional)

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Nutrition: per serving

kcal275
fat13g
saturates3g
carbs24g
sugars1g
fibre4g
protein13g
salt1g

Method

step 1

Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.
step 2

Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.

RECIPE TIPS

INGREDIENT SWAP

I have suggested adding baby spinach leaves or shredded kale at the end, and letting it cook in the heat of the pan. However, this could easily be replaced by steamed broccoli florets or green beans, or left out altogether. If you can’t find spelt, or you want a gluten-free alternative, use quinoa or brown rice instead.

Recipe from Good Food magazine, June 2015

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A star rating of 5 out of 5.2 ratings

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