Warm grain salad with bacon, leeks & spinach
Serves 6
Easy
Prep:
Cook:
This versatile salad of nutty farro, smoked pancetta, rosemary and wilted leafy greens makes a hearty side dish or satisfying supper
Skip to ingredients
- 200g farroor quinoa
- 1l vegetable, pork or chicken stock
- 4 rashers smoked pancettaor streaky bacon
- 1 leek
- knob of salted butter
- 4 tbsp extra virgin olive oil
- 1 rosemarysprig, leaves only
- 2 large handfuls of baby spinachleaves, washed, or shredded kale
- 100g chestnutscooked and broken up (optional)
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.
