Tuscan Farro Salad with Braised Savoy Cabbage & Pecorino | Autumn Delight

Cook the spelt in plenty of boiling salted water according to the package instructions for about 20 to 25 minutes until al dente. Then drain through a sieve, allow to steam off briefly, and transfer to a large salad bowl.

While the grains are cooking, clean the Savoy cabbage, remove the hard core, and cut the leaves into bite-sized strips. Peel and finely chop the garlic cloves. Toast the walnut kernels in a dry pan over medium heat for 2–3 minutes until fragrant, then chop coarsely.

Heat 2 tbsp of extra virgin olive oil in a large pan. Add the chopped garlic and the Savoy cabbage strips and braise gently over medium heat for about 6–8 minutes until the cabbage is wilted and tender, but still has a slight bite. Season to taste with a little fine table salt and freshly ground black pepper.