Silverbeet with farro, blue cheese and pumpkin seeds

Babiche Martens

Ingredients

1 cup	Farro (Main)
½ cup	Pumpkin seeds
3 Tbsp	Extra virgin olive oil
12	Silverbeet, (large leaves) (Main)
1 clove	Garlic
150 g	Blue cheese
1 to drizzle	Balsamic vinegar

Directions

1. Boil the farro in plenty of salted water until tender, drain. Heat a pan and toast the pumpkin seeds over a gentle heat for 10 minutes or until they have puffed up and turned pale brown, set aside.
2. Cut any tough ends off the silverbeet stalks and discard. Roughly chop the leaves. Heat the oil in a large frying pan. Finely chop the garlic and add to the oil with the leaves. Sauté for 5 minutes until the leaves have wilted.
3. Return the farro to the pan to heat through. Season with freshly ground salt and black pepper and plate, topping each dish with blue cheese and pumpkin seeds before adding a drizzle of good quality aged balsamic vinegar.