Discover the refreshingly nourishing kale white bean and farro salad – a charming new option for picnics and seasonal garden parties this spring/summer.

The delightful combination of flavours integrated into the dish make it ideal to dish up as a main, with the farro and beans introducing a wholesome weight that is usually avoided in salads. The effortless process in which the nutritious dish is prepared warrants the kale white bean and farro salad as an undeniable, indulgent favourite this season.

You Will Need:
(Serves 4-6)

Tahini and lemon vinaigrettes

½ cup tahini

½ cup warm water

2 garlic cloves, minced

3 tablespoons minced shallots

1 lemon, zested and juiced

1 teaspoon salt

½ teaspoon black pepper

Remaining Salad

1 bunch dino kale, stemmed and thinly sliced

1 ½ cups cooked and cooled farro

1 (15 ounce) can white beans, drained and rinsed

15 cherry tomatoes, halved

½ cup diced sun-dried tomatoes chopped

4 ounces feta, crumbled

¼ small red onion, thinly sliced


Place all vinaigrette ingredients into a mixing bowl and whisk together. Set aside until ready to use.

Place remaining ingredients into large mixing bowl and drizzle with vinaigrette. Toss together until the salad is well dressed/coated. Adjust seasonings and serve.