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Kale and farro Caesar salad and kuku-kopita
Fruit and vegetables
4 tbsp fresh
lemon juice
3
garlic
cloves, thinly sliced
2 large bunches
curly kale
, thick stalks removed and torn into bite sized pieces
1
lemon
, juice only
1
leek
, light green and white parts only, thinly sliced
2
onions
, finely chopped
30g/1oz
dill
, finely chopped
10g flatleaf
parsley
, finely chopped
10g fresh
coriander
, finely chopped
250g/9oz
spinach
Tins, packets and jars
½ tsp
Dijon mustard
8 anchovy fillets, roughly chopped
¾ tsp
Worcestershire sauce
or fish sauce
700g/1lb 9oz cooked farro or
spelt
(around 250g/9oz uncooked weight)
Cooking ingredients
1½ tsp
white wine vinegar
180ml/6fl oz neutral oil (such as vegetable or
sunflower oil
)
½ tsp
salt
½ tsp coarsely ground
black pepper
5 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
7 tbsp extra virgin
olive oil
, plus extra for the filo pastry
salt
and freshly ground black pepper
Dairy, eggs and chilled
55g/2oz
Parmesan
, finely grated
100g/3½oz
Parmesan
, finely grated, plus extra to serve
340g/12oz
feta
, cut into 1.25cm/½in cubes
115g/4oz full-fat
cream cheese
3 free-range
eggs
450g/1lb
filo pastry
Other
75g/2½oz
aquafaba
450g/1lb day-old
sourdough bread
, crusts removed, torn into 2½cm/1in pieces
aquafaba Caesar dressing (see above)
Back to recipe
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