Crispy Sunchoke Salad

Cook the farro: In a medium pot, combine the farro with enough salted water to cover it. Bring to a boil, then reduce the heat to medium. Cover and cook until tender, 18-20 min.

Roast the sunchokes: Wash and dry all produce. Cut the sunchokes into 1/4-inch rounds. Toss the sunchokes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.

Prep: Meanwhile, mince or grate the garlic. Roughly chop the mint leaves.

Cook the onion: Heat a large pan over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min.

Add the garlic, kale and 1 tbsp water (double for 4 people) to the pan. Cook, stirring often, until kale starts to wilt, 1 min. Stir in 1/2 bottle vinegar (1 bottle for 4 people) and a drizzle of oil. Season with salt and pepper. Set aside.

Dress the farro: Drain the farro. Return to the pot and stir in remaining vinegar and a drizzle of oil. Season with salt and pepper.