Kale and Farro Salad with Aged Goat Cheese Recipe | Food Network UK
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Peeler
- Serving bowl
- Plate
Ingredients
- 85g farro
- 350ml water or vegetable stock
- Salt
- freshly ground black pepper
- 1 bunch Tuscan kale
- 45g fresh pomegranate seeds
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, thinly sliced
- Juice of 1 lemon
- 170g aged goat cheese, shaved, or Parmesan
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