Savoury mushrooms are tossed in cornstarch and pan-fried for a lovely crisp exterior. Tender farro, sweet greens, creamy avocado and a punchy mustard dressing fill out the rest of the bowl. Sprinkle it all with toasted almonds for a finishing flourish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Almonds, sliced(ContainsTree Nut/Noix)
Whole Grain Mustard(ContainsMustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Vegetable Broth Concentrate
Before starting, wash and dry all produce.
Add farro, broth concentrate and 3 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer uncovered, until farro is tender, 14-16 min.
While farro cooks, halve the mushrooms. Thinly slice the chives. Peel, then mince the shallot. Whisk together the mustard, chives, shallots, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Toss the mushrooms with cornstarch in a medium bowl. Reheat the large non-stick pan over medium-high heat. When hot, add 2 1/2 tbsp oil, then cornstarch-dusted mushrooms, flat side down, in an even layer. Cook, until golden-brown and crispy, 2-3 min per side. (NOTE: Cook in two batches for 4 ppl, using 2 1/2 tbsp oil per batch.) Remove pan from heat. Transfer crispy mushrooms to a paper towel-lined plate. Sprinkle with salt. Set aside.
Drain farro and transfer to the large bowl with dressing. Toss to combine. Add the arugula and spinach mix. Season with salt and pepper. Toss to coat.
Peel, pit, then slice the avocado into 1/4-inch slices. Divide the farro mixture between bowls. Top with pan-fried mushrooms, avocado slices and toasted almonds.