Colourful and hearty, the combination is a real crowd pleaser (vegan-friendly too) just as it is or add grilled chicken kabobs to make it a complete meal!
-
2
cups
cooked farro
spelt
-
2
grilled pineapple slices
chopped into small wedges
-
1
cup
sliced carrots
medallions
-
1
cup
sliced Lebanese cucumbers
medallions
-
1/2
cup
sliced scallions
-
1/2
cup
pineapple sage
could substitute with other herbs
-
1
bunch kale leaves
shredded
-
chive or garlic flowers
optional
-
1/3
cup
premium EVOO
-
1
lime
juice & zest + 1 lime quartered for garnish
-
2
tsp
modena balsamic
-
Salt & pepper to taste
-
Prep each ingredient and place them on a section of a large plate so that you can see them all. Once they are all portioned, mix it all in a large bowl and transfer to a serving dish. I like to line the dish with swiss chard or other leafy greens for a stunning presentation! If you are preparing ahead of time, wait to add the lime juice and store it in the fridge up to a day in advance. Easy peasy :)