Agrodolce rainbow chard with pine nuts and pecorino

Name: Agrodolce rainbow chard with pine nuts and pecorino
Yield: 4
Ingredients: 400g can chickpeas, rinsed, drained; 80ml olive oil; 1 tsp smoked paprika; 300g farro; 1 onion, chopped; 3 garlic cloves, crushed; 80g sultana; 1 tsp dried chilli flakes; Finely grated zest of 1 orange; 1 bunch rainbow chard, stalks and leaves separated, thinly sliced; 60ml red wine vinegar; 155g pine nut; 1/4 bunch each flat-leaf parsley and mint, leaves picked, chopped; Shaved pecorino, to serve

Rate now

Jump to recipe

by Tom Walton

Oct 01, 2018

This salad bowl is bursting with vibrant shades of red, green and yellow making it perfect for a lean, healthy meal.

400g can chickpeas, rinsed, drained
1/3 cup (80ml) extra virgin olive oil
1 tsp smoked paprika
1 1/2 cups (300g) farro
1 onion, chopped
3 garlic cloves, crushed
1/2 cup (80g) sultanas
1 tsp dried chilli flakes
Finely grated zest of 1 orange
1 bunch rainbow chard, stalks and leaves separated, thinly sliced
1/4 cup (60ml) red wine vinegar
1 cup (155g) pine nuts, toasted
1/4 bunch each flat-leaf parsley and mint, leaves picked, chopped
Shaved pecorino, to serve

Method

1.

Preheat oven to 200°C. Grease a baking tray and line with baking paper.
2.

Pat chickpeas dry with paper towel and toss with 1 tbs oil, paprika, 1/2 tsp salt flakes and a pinch of freshly ground black pepper. Transfer chickpea mixture to prepared tray and roast, shaking tray halfway, for 20-30 minutes or until golden and crisp.
3.

Meanwhile, cook farro according to packet instructions, then drain, rinse and set aside.
4.

Heat remaining 1/4 cup (60ml) oil in a large, deep frypan over medium-high heat. Add onion, garlic, sultanas, chilli and orange zest, and cook, stirring occasionally, for 3 minutes or until onion is softened but not coloured. Add chard stalks and cook, stirring occasionally, for 2-3 minutes or until starting to soften. Add leaves, cover and cook for 1 minute or until just wilted. Add vinegar and toss to combine. Remove from heat and stand to cool. Combine chard mixture, farro, pine nuts, parsley and mint in a bowl. Transfer to a large serving platter and scatter with roast chickpeas and pecorino.