E NG LI S H E DI TI O N
SPRING 2021
SPRING
No. 26
FLAVOURS OF SPRING H SC
BU
H
TYPESC
LË T ZE
KACHEN
Fresh greens
ER GE
LUXEMBOURG’S FOOD & LIFESTYLE MAGAZINE
No. 26
65 SPRING RECIPES
CELEBR ATE & ENJOY
MINDFUL LIVING
SEASONAL: STRAWBERRIES, SPINACH, VEGAN BASICS FEATURE: FLOUR STEP-BY-STEP RECIPES
EASTER MENU DIY GIFTS FESTIVE EASTER TABLE HAPPY HOUR
SLOW FOOD FROM FIELD TO PLATE CONSCIOUS DESIGN DETOX DAY
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DESIGNED FOR AUTHENTIC-TASTING ESPRESSO
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EDITORIAL
Back to the future Dear readers, Just about one year ago our lives changed in drastic ways, and things will probably never go back to the way they used to be. There are thousands of clever sayings about the past, about things you can’t change, and ways in which you should look to the future. Sometimes, however, it is wise to pause and to look back in order to understand and to learn. Steve Jobs once said: “You can’t connect the dots looking forward; you can only connect them looking backwards.” Only when we understand what we have done wrong in the past, can we create a better future. Sometimes it takes a pandemic to understand that. Back to the future, so to speak.
Since autumn, KACHEN is also available in Germany and Austria. The French Spring Issue is now also available in Belgium. The KACHEN community is ever growing, and we thank you, dear readers, for your loyalty; for without you, it would not be possible! I wish you a wonderful spring – stay healthy!
Bibi Wintersdorf and the entire team at K ACHEN
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What have the past months taught us? That there are infinite things for which to be thankful, that technology cannot replace real human contact, that nature is a near inexhaustible source of strength and inspiration and deserves to be treated with respect. That it is quite possible to hold a video conference with barking dogs and screaming children in the background if everybody just musters a little bit of understanding and forbearance. For many, now is a time to re-orient themselves, to re-invent themselves, either because they have lost their job or because the situation has caused them to re-think. One way or another, things will probably never return to the way they were for any of us. A chance for a new beginning for some, a drastic cut of career and life for others. We cannot know yet who will survive the crisis whole or with scratches and bruises and whom it might break. Solidarity has never been more important.
For us, too, it has not been an easy year – lockdown, closed shops at times, work from the home office and, above all, the closure of restaurants and the resulting hardship of the chefs, with whom we, after all, work very closely together. Some of our projects had to be put on hold. The Blog Award ceremony has been postponed for the umpteenth time out of concern for the health of the participants, and the KACHEN Club for our readership that was planned for autumn 2020, will, if all goes well, become reality this summer. Still, we managed to publish all our editions on time and at Christmas there was even an especially big issue with 192 pages. Now, you are holding a new, colourful issue in your hands that will hopefully put you in the mood for spring and bring comfort to the – necessarily – more intensive days and weeks at home!
KACHEN No.26 | SPRING 21
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SUMMARY
23 38 50 72 102 56
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54 16 75 KACHEN No.26 | SPRING 21
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THE TEAM
—7
RESTAURANT & SHOP NEWS NEWS
— 10
PRODUCTS WE LOVE BOOKS
— 12
IMPRINT
— 38
— 44
VEGETARIAN
— 52
GLUTENFREE
— 54
Fusilli with a pesto of young sprouts by Sandrine Pingeon
Cheese soufflé by Anne Lommel
— 92
Easy Thai curry by Eloïse Jennes
VEGAN
— 94
BAKING BASICS
— 96
RESTAURANT PORTRAIT PORTRAIT OF A CHEF
FEATURE
Cod brandade revisited by Arnaud Magnier
—
Flour has class 60 Fajitas, pancakes & gingerbread cake by Bertrand Duchamps
— 98
— 100
SEASONAL FRUIT
Arnaud Magnier, Restaurant Le Clairefontaine
CHEF’S MASTER CLASS
— 58
Strawberry swirl meringue
Risotto “Judd mat Gaardebounen” by Fränk Manes
Brasserie Guillaume
— 56
Chocolate croissants by Julie Jager
Makimba’s chicken with peanuts
Strawberries
— 102
Spinach
DO IT YOURSELF
— 64
— 70
SEASONAL VEGETABLE
ÉCOLE D’HÔTELLERIE ET DE TOURISME DU LUXEMBOURG
— 76
— 84
Creative Easter ideas by Heike Meyers
— 106
VINTNER FAMILIES
— 120
The eleventh generation – Clos Mon Vieux Moulin
WINE NEWS
— 122
The luxembourgish Moselle
FEATURE
— 124
Cognac: the Armenian wonder brew
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H A PPY HOUR
A unique school
— 26
Recipes with sprouts and microgreens
Vegan Basics: butter, nut milk, sauces, dressings & stocks
— 160
TYPICALLY LUXEMBOURGISH
MY LUXEMBOURG
GREENING THE GREEN ...
VEGAN
— 161
GRANNY’S RECIPE
Easter menu
The ultimate egg sandwich
— 140
RECIPE DIRECTORY
— 16
SPRING FLING
STEP BY STEP
— 14
BLOG AWARD
LUXE MBOURG
—8
R EC IPE S
S EC T IONS
SUMMARY
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MINDF UL LIV ING
SUMMARY
— 130
PASSIONATE
Slow Food – improving the world one mouthfull at a time
GREEN KITCHEN
CONSUME DIFFERENTLY
— 134
2021 – the year of “shopping less”
INFO-INTOX
132
— 136
Digital detox in numbers
SUSTAINABLE Fashion on loop
WE LLB E ING
— 132
0-km climate-pact-plate
MOOD
— 138
— 142
A (world) trip to finding yourself with Sarah Cattani & John Taye
LIVING BETTER
— 144
Detox day – hitting the “reset ” button on your life
BEAUTY
— 146
How to revamp your skin after winter
COLUMN
— 148
117
INS PIR AT ION
INSPIRATION
— 112
MUST HAVES
— 116
K AC HE N ON TOUR
Is cereal really a healthy breakfast?
LUXEMBOURG
An enchanting Easter table with Heike Meyers
Colours of the year 2021
DESIGN IN LUXEMBOURG Romance from head to toe with Fanny Bervard
Naturpark Our – wild beauty in the high north Naturpark recipe – potato skins de luxe 154
— 118
— 150
150
—
EUROPE
De Maufel – Luxembourg’s culinary ambassadors Pea soup “De Maufel” 159
— 156
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T HE T E A M
THE TEAM
HEIKE MEYERS Since childhood, she has loved to spend time in the kitchen. Developing recipes and trying out others fulfils her completely. She has actually been running a dentist’s practise with her husband for twenty years, but this does not stop her from following her dream of cooking with people on the side. At the moment, a cooking studio for workshops is planned. She even makes her own plates in her ceramic studio. Heike has three children, who, along with her husband, love to try out her creations.
JOSCHA REMUS Culinary art, languages, and travel occupy special places in our new writer’s heart. Whether it’s the Wild Food Festival in New Zealand, visits to the Soul Food Master in Istanbul, Morocco, and Saint Petersburg, or an adventurous tour in the wild Carpathian Mountains for a Transylvanian Brunch. No wonder that the travel and gourmet writer from the Eifel region discovered his love for Luxembourg and its food very early on. His 24-volume oeuvre include, among others, the Sprechführer Lëtzebuergesch (Pronunciation Guide Luxembourgish), the CityTrip Luxemburg, and the bestseller, 111 places in Luxembourg that you must not miss.
ALEXANDRA HARTUNG From dumplings to Maultaschen to Kniddelen: It’s not only her culinary journey that takes her from Bayern to Schwaben and finally to Luxembourg, but also her professional path: She started out as a landscape designer, but plans change, and she discovered her love for writing. The freelance journalist loves to craft engaging texts with her wide knowledge on home, garden, lifestyle, and food. In her free time, she likes to cook with fresh ingredients from the market and is always up for creating new imaginative menus in order to encourage two small five-year olds to enjoy healthy food. In this edition, the author is on the trail of “the white gold” – flour!
PHOTO Ramunas Astrauskas
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STYLING K ACHEN, with products by Koppert Cress
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© MARION DESSARD
© RICARDO PROSPERI
R E STAU R A N T & SHOP N E WS
OLIVIA CLIQUET
1, Rue du Fort Bourbon — L-1249 Luxembourg
14, Avenue du X Septembre — L-2550 Luxembourg-Belair
Tél. +352 / 27 40 99 99
Tél. +352 / 26 44 03 43
simbiosa.lu
oliviacliquet.lu
The founders, Jérôme Bigard, Christophe Prosperi and Stéphanie Reuter have been running the ‘Schengener Haff ’, an event location with catering service in Schengen, since 2016. Due to the crisis, all events were cancelled, so in order to continue working they quickly decided to launch a street food concept, as they knew that takeaway would certainly play a big role for a while (due to the crisis situation). The goal is to offer street food with homemade ingredients, using 80% plant-based products with meat and fish only offered as “toppings”. The menu was designed to appeal to vegans and vegetarians as well as meat and fish lovers. All the packaging is biodegradable and/or made from recycled materials. When it comes to drinks, the idea is to offer different and healthy products with an environmentally friendly packaging. Good food for good mood ‒ Simbiosa is a real must!
Julien and his wife Nina had always wanted to create a shop in the spirit of the family caterer. The situation with Covid opened the door to in-store catering and they took it as a new challenge. The Olivia Cliquet shop is an extension of the Traiteur Julien Cliquet, their event catering activity. The concept is to offer gourmet & generous dishes that are 100% hand-made by their chef Jean-Jacques Ravelli with seasonal products. Looking for vegetarian alternatives? The store offers a wide range of vegetarian, vegan and also gluten and lactose free meals. There is something for everyone! On top of this, you’ll find a grocery store with a spectacular selection of wine, cheese, spreads, etc. The store is committed to offer high quality products thanks to local and passionate producers. The menu changes regularly and every week customers will be able to discover new tastes and products thanks to the Chef ’s creativity. Providing emotions is the store’s Leitmotiv! With high standards and client satisfaction as a main priority, Olivia Cliquet is set to become a real must for your culinary endeavours!
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SIMBIOSA
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R E STAU R A N T & SHOP N E WS
CAFÉ NORDBO
OIO – OSTERIA CON CUCINA
615, Rue de Neudorf — L-2220 Luxembourg
48, Montée de Clausen
Tél. +352 / 28 68 91 761
L-1343 Luxembourg
oio.lu
The OiO – Osteria con Cucina restaurant, led by Leonardo De Paoli, former sous-chef at Mosconi, is set to open its doors in the old neighbourhood of Clausen in the heart of Luxembourg City. OiO is a modern Italian restaurant that fuses classic and traditional flavours with innovative techniques in a relaxed and laid-back ambiance with an everchanging seasonal menu. Specialties include rolled lasagna, a signature dish, warm pappa al pomodoro served with fresh burrata, finger food to enjoy with a pre-dinner glass of wine, signature cocktails and seasonal main dishes like the crispy suckling pig. For brunch lovers, the restaurant will offer Italian-inspired brunches on weekends. Finally, the covered and heated terrace overlooking the Alzette river will be the perfect spot to enjoy the fine Italian cuisine the restaurant has to offer. Having grown up quite literally immersed in the olive groves of the valleys around Verona, Chef Leonardo De Paoli created OiO as a tribute to his origins and to extra virgin olive oil: from north to south, one of the great ingredients of Italian cuisine. The Chef will proudly serve olive oil from his hometown, a product he has known since youth, which will also be available to buy. “Oio” means oil in most Italian dialects. Reservations and pick up orders may be placed on the restaurant’s website. Pick up and on site dining (if permitted by government measures) will start March 3.
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Café Nordbo is a small Scandinavian lunch café and bakery with a cosy atmosphere, run by Scandinavians who have settled in Luxembourg. Indeed, “Nordbo” means a person living in, or originating from, The North. In Scandinavia and the Nordic Countries, people have a special way of living, eating and enjoying their surroundings. And this translates into their food, design and their way of going about their lives. The Café takes its essence from this culture and way of living and follows the “Hygge” & “Fika” lifestyle ‒ two words “The Skandis” hold in high regard. Indeed, these two words describe the way people get together in comfortable and warm settings, usually around food and drinks. Find plenty of delicious Scandinavian specialties such as their Smørrebrød (danish open sandwiches), have lunch, enjoy yummy cakes or just relax in a cosy atmosphere, where you will always feel welcome. The idea is to introduce Scandinavian cuisine and baked goods to everyone. Fresh, simple and delicious. Traditions with a cheeky twist. Travelling to the North has never been so easy!
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NEWS
MONOPR IX LUXE MBOURG OPE NS A NE W S TOR E WIT H T WO NE W R E S TAUR A NTS Monoprix Luxembourg opened a new shop in the heart of Luxembourg City in January. Designed to meet all the desires and needs of city dwellers, it offers an exclusive selection of fashion, home decoration, beauty and also food products for 100% shopping pleasure. In this new shop of more than 2500 m2, more than 30,000 items are on offer. The opening is also accompanied by two restaurants: Le Petit Bohème, which will offer a Brasserie-style menu, and Le Homard Bleu, which will focus more on Street Food. Both restaurants will benefit from the charming asset of a terrace with daylong sun, which will offer more than 100 seats (available as soon as work on the parking is completed), with an exceptional view of Place Guillaume II, the popular hub of the city. Both restaurants are signed Maison Mazelier to whom we owe the well-known Strogoff, Place de Paris. monoprix.lu
L A PROV E NÇ A LE L AUNC HE S “LË T ’Z POULE T ” Luxembourgish customers consume an average of 19 kg of poultry meat per year, yet national poultry production accounts for only 2% of the country’s consumption. It was therefore with the objective of compensating for this lack of national production, but also in order to offer the customers local and quality products, that ‒ after four years of development, research and work ‒ the “Lët’Z Poulet” brand was created. In order to carry out this project, the company has surrounded itself with local partners and, more specifically, with four farming families, who will be assured a guaranteed a minimum income for 10 years for their investments in this project. La Provençale, with its new branch, “Lët’Z Poulet”, aims to offer Luxembourgish chicken to consumers and thus favour local producers. Whole and cut chickens are available in restaurants, in La Provençale’s Cash & Carry, as well as their partners in supermarkets.
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provencale.lu
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NEWS
R E NÉ M AT HIE U, A C HE F FOR SUS TA IN A B ILIT Y Earlier this year, the Michelin Guide presented its 2021 selection of restaurants for Belgium and Luxembourg. The ceremony was marked by the the allocation of the first Michelin Green Star in Belgium and Luxembourg. This new star highlights establishments and chefs who are committed to a sustainable future on a daily basis. Ten restaurants were awarded a Green Star including the Chef René Mathieu (La Distillerie), rewarded for his Vegetable cuisine. On top of this, the Chef announced that he would be joining forces with the distributor Cactus to share his values and philosophy with the general public thanks to monthly “Cartes Blanches” designed to help consumers to change and to take action. Indeed, the motto of this new action and philosophy is “Let’s change! Let’s take action”. The Chef will therefore share his philosophy centering on plants through advice, tips and recipes based on seasonal products. He will also try to show how important it is to favour short cycles by consuming locally and so keep the local economy alive. Cactus and René Mathieu thus become advocates for better consumption and eating habits. Both internally with a specific communication for the Cactus team but also with the general public thanks to informative signage at points of sale and the “Carte Blanche by René Mathieu”. guide.michelin.com/lu cactus.lu
A NNIV E R SA RY Y E A R FOR V INSMOS E LLE ! 2021 is a year of anniversaries for Vinsmoselle: the Caves Coopératives de Grevenmacher, and therefore also the winegrowers’ cooperation celebrate their 100 th anniversary, as Vinsmoselle founded the first winegrowers’ cooperative on the Moselle, an association of twenty-five winegrowers. The founder of the winegrowers’ cooperative and president from 1921 to 1954 was Paul Faber, who gave his name to the crémant brand “Poll Fabaire”, which is also celebrating its 30 th anniversary. The designation “Crémant de Luxembourg” can only be used if the grapes originate 100% from Luxembourg. The Cuvée 30, a result of thirty years of savoir-faire and passion, is being launched to coincide with the anniversary. There will also be a new wine to mark the 100th anniversary of Vinsmoselle, which today has more than 200 producer families.
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vinsmoselle.lu
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PRODUCTS WE LOVE
DOM A INE KOX
ROS E NT H A L
Crémant de Luxembourg Without added sulphites
Freshness lids Environmental awareness is a lifestyle that is also reflected in beautiful and practical design ‒ the new sustainable freshness lid from Rosenthal keeps dairy products fresh for a longer period in the fridge and reduces food waste. The matt white reusable lid made from environmentally friendly porcelain with an embossed Rosenthal logo is a stylish alternative to plastic lids and helps to avoid plastic waste. Functional and dishwasher-safe, the reusable lid seals all 500-gram yoghurt pots, as well as containers of similar shape. The yoghurt lid by Rosenthal is available at a price of 12.90 €. And guess what? We are giving away 5 of these amazing Rosenthal freshness lids!
A precursor crémant made with only a few milligrams of sulphur, naturally produced by the yeasts during the fermentation of the grape must, and that's it! A cuvée produced thanks to the arduous monitoring and mastering of new technologies, which will delight all lovers of bubbles with the affectionate taste of the past. Lots of freshness and minerality, a crémant with citrus and dried fruit aromas which will make it the perfect match with seashells, vegetables and fish from the Moselle region. Price: 16.80 €.
domainekox.lu
Send an e-mail with your name, address and the subject line ROSENTHAL to gewinnen@luxetastestyle.com. The winner will be chosen at random. The closing date for entries is 30.04.2021. The legal process is excluded.
rosenthal.de
V INSMOS E LLE Anniversary cuvée The time has come; the POLL-FABAIRE Crémant celebrates its 30th anniversary this year. In honour of this anniversary of the founding father of Crémant de Luxembourg, the cellar masters of Vinsmoselle proudly present the special limited edition of the POLL-FABAIRE Cuvée 30. This Cuvée, a special creation of the Crémant POLL-FABAIRE family, captivates both by its high-quality and elegant appearance as well as by its outstanding quality and finesse. Fragrant and aromatic with notes of ripe yellow fruit, lively and stimulating thanks to its fine bubbly mousse, expressive on the palate, creamy and long-lasting, it is an exceptionally multi-faceted and harmonious cuvée. An excellent Crémant for special moments. Available from the end of March.
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vinsmoselle.lu
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On the road
for new adventures! 12 €
for 2 iss ues
REESEN
Subscribe to Luxembourg’s only travel magazine! Available from 30 April in French and German (bilingual). www.reesen.lu
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BOOKS
REBEL RECIPES
ONE POT VEGAN
Maximum flavour, minimum fuss: the ultimate in vegan food
80 quick, easy and delicious vegan recipes, each using only one dish
— Niki Webster —
— Roxy Pope & Ben Pook —
Get ready for vegan food like you’ve never tasted before! You won’t find any limp lettuce or boring old-school vegan dishes here. Instead, within these delectable pages, Niki Webster gathers some of her favourite recipes for her rebellious debut book. Expect to find all kinds of awesomeness, such as: mouth-watering spicy Indian crepes, baked aubergine with cashew cheese and pesto, sweet potato, cauliflower and peanut stew and chocolate cherry espresso pots.
One Pot Vegan is the perfect staple cookbook for vegans, vegetarians, flexitarians, or anyone who simply wants more plants on their plate. Packed with inspiration for pastas, curries, salads, stir-fries, noodles and even puddings, every recipe uses simple supermarket ingredients - for maximum flavour with minimum fuss. From the creators of SO VEGAN, one of the world’s leading vegan food platforms. Recipes are accompanied by full nutritional info, plus tips for batch cooking or freezing.
288 Pages — Bloomsbury ISBN 978-1472966841
Cooking with fruits, flowers, leaves and seeds — Elly McCausland —
Winner of the 2019 Jane Grigson Trust Award, The Botanical Kitchen takes an in-depth look at our love affair with every part of the plant. Elly McCausland is a food writer and tea addict. In 2016 her blog, Nutmegs, Seven, won the Guild of Food Writers Food Blog award. She is currently living in Norway and works as a senior lecturer in English Literature. The Botanical Kitchen is her first book. 272 Pages — Bloomsbury ISBN 978-1472969453
192 Pages — Michael Joseph ISBN 978-3742316905
FOOD FUTURES How Design and Technology can Reshape our Food System — Chloé Rutzerveld —
Food Futures will radically alter your ideas about consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios. This book explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures.
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THE BOTANICAL KITCHEN
PRIZE DRAW WE ARE GIVING AWAY ONE COPY OF THE BOOK “FOOD FUTURES” Send an e-mail with your name name, address and the subject line BOOKS to gewinnen@luxetastestyle.com The winner will be chosen at random. The closing date for entries is 30.04.2021. The legal process is excluded.
120 Pages — BIS Publishers ISBN 978-9063695170
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S
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SEASONAL RECIPES
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S PR ING F LING
Spring is around the corner and we are looking forward to warmer temperatures and fresh fruit and vegetables. Make the most of the fresh and wholesome produce sprouting out of the ground this season with these light and lovely dishes. With our easy and delicious recipes, your Easter menu is all set!
SE E D- C RUS TE D PE A FAL AF E L Serves 4
25 minutes
› 375 g fresh-podded or › › › › › › ›
frozen peas (thawed) 125 g chickpeas, rinsed and drained 75 g plain flour, plus ½ cup extra 2 green onions, chopped 2 garlic cloves, crushed 1 tsp ground cumin 1 egg, beaten 110 g seed mix
1 Process all ingredients except egg and seeds until
well blended. Season. 2 Shape tablespoons of the mixture into balls. Dust in extra flour, dip in egg and roll in mixed seeds to coat. 3 Place on a lined tray and chill for 30 minutes.
10 minutes › Canola oil, for shallow-frying › Mixed pea salad, to serve (see tip) For the capsicum sauce
› 270 g roasted red capsicum › › › ›
in strips, drained 2 tbsp pine nuts 2 tbsp natural yoghurt 1 tbsp parmesan, grated 1 garlic clove, crushed
TIP
To make our mixed pea salad, combine 400 g roasted chopped pumpkin and 100 g trimmed sugar snap peas. Toss through 2 tablespoons each lemon juice and extra virgin olive oil.
The capsicum sauce 1 Combine all ingredients in a food processor and
process until smooth. Season.
2 Heat oil (enough to shallow-fry) in a large frying pan
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over medium heat. Cook falafel in 2 batches, 4 minutes each, turning once, until golden. Drain. 3 Serve falafel with sauce and mixed pea salad.
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SEASONAL RECIPES
F IG & GOAT ’S C HE E SE F ILO PIE Serves 4 20 minutes 50 minutes
› › › › › › › › › › › ›
2 0 g butter 1 tbsp olive oil 1 leek, thinly sliced 4 sprigs thyme 1 tsp brown sugar 2 tsp red wine vinegar 8 sheets filo pastry 4 eggs 180 ml cream 100 g soft goat’s cheese 2 slices prosciutto, torn 4 figs, quartered
1 Heat butter and oil in a pan on medium heat.
4 Spread leek over base of filo. Pour in egg mix. Sprinkle
with cheese and remaining thyme. Bake 30 minutes until just set in centre. 5 Serve topped with prosciutto and figs.
TIP
For a variation, add halved figs to unbaked filling, cut side up. If figs are out of season, use two thinly sliced ripe pears or apples.
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Sauté leak and half of the thyme for 12 minutes, until soft and golden. Stir in sugar, cook for 2 minutes. Deglaze pan with vinegar and cool. 2 Preheat oven to moderate, 180°C. Layer 4 filo sheets, spraying each with oil (or brushing with melted butter). Place in base of a 24-cm quiche pan, with edges overhanging. Repeat with remaining sheets and place in pan at a 45 degree angle. Trim edges, leaving 4 cm overhang. 3 Whisk eggs and cream together.
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FAR RO B E E TROOT & K A LE SA L A D Serves 4 20 minutes 45 minutes
› 1 bunch baby golden beetroot, › › › › › › › › ›
peeled and trimmed, leaving 2-cm stalk 1 bunch baby beetroot, peeled and halved 1 tbsp olive oil, plus 1 tbsp extra 20 large green prawns, peeled with tails intact 2 garlic cloves, crushed ½ lemon, juice ¾ cup farro 100 g baby kale 80 g Persian feta, crumbled 1 - 2 tsp sumac, to serve
For the dressing
› › › ›
1 lemon, juice and zest 2 tsp seeded mustard 1 garlic clove, crushed 2 tbsp extra virgin olive oil
1 Preheat oven to moderate, 180°C. 2 Toss beetroot in oil on a lined oven tray. Season.
The dressing 1 In a screw-top jar, combine all ingredients
3 Combine prawns with extra oil, garlic and juice.
2 Toss farro and kale with dressing in a large bowl.
Bake 20 minutes until tender. Marinate for 30 minutes.
4 Meanwhile, soak farro for 20 minutes. Drain and rinse.
Add beetroot, prawns and feta. Sprinkle with sumac to serve.
TIP
Farro is a dried wheat-grain product. Cook in water until it is soft but still crunchy. It’s great in salads and soups and can also be eaten plain.
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Cook in boiling water for 15 minutes until tender. Drain and cool. 5 Heat a frying pan on high. Cook prawns for 2 minutes, turning, until cooked.
and shake vigorously to combine.
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