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Crispy Sunchoke Salad
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Crispy Sunchoke Salad

Crispy Sunchoke Salad

with Kale, Farro and Goat Cheese

May is National Salad Month, and have we got something special here. If you've never tried sunchokes, hold onto your hat. Crispy, nutty sunchokes are a root vegetable native to eastern North America, and this salad's pièce de résistance!

Tags:
Veggie
Allergens:
Wheat
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

113 g

Farro

(Contains Wheat)

113 g

Black Kale, sliced

170 g

Sunchokes

113 g

Onion, chopped

10 g

Garlic

10 g

Mint

2 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Dried Cranberries

56 g

Goat Cheese

(Contains Milk)

Not included in your delivery

unit

Oil*

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Nutrition Values

Energy (kJ)2096 kJ
Calories501 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate78 g
Sugar20 g
Dietary Fiber8 g
Protein17 g
Cholesterol30 mg
Sodium345 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pot
Baking Sheet
Large Pan
Pan
Strainer

Instructions

1

Preheat the oven to 425°F (to roast the sunchokes). Start prepping when the oven comes up to temperature!

2

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
3

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.

4

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

5

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.

Wilt the kale
6

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.

7

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.

Finish and serve
8

Finish and serve: Divide the farro between plates and top with the kale mixture and crispy sunchokes. Sprinkle with the cranberries, mint and goat cheese. Enjoy!

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