Recipe by
View All
Share this recipe
Ingredients
Directions
Nutrition
5 cups (1.25 L) farro, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) baby kale, roughly chopped
5 cups (1.25 L) fennel, thinly shaved
5 cups (1.25 L) red onions, thinly sliced
2 cups (500 mL) almonds, sliced
20 fried chicken wings
10 oz (300 mL) Goat’s cheese, crumbled
20 oz (600 mL) romesco*
*Prepare the romesco sauce :
2 red bell peppers, roasted
4 Roma tomatoes, roasted
1 cup (250 mL) raw almonds
½ cup (125 mL) red onion, chopped
¼ cup (60 mL) garlic
2 Tbsp (30 mL) sherry vinegar
1 cup (250 mL) olive oil
½ cup (125 mL) fresh parsley, chopped
salt and pepper, to taste
In a food processor, combine roasted pepper, tomatoes, almonds, red onion, garlic, sherry vinegar, and oil. Blend until a coarse sauce forms. Stir in parsley and season with salt and pepper to taste.
