Farro Bowl with Figs, Kale & Goat Labneh
Savor the Mediterranean freshness of our Farro Bowl with Figs, Kale & Goat Labneh – a harmony of flavors, a celebration of health
This Mediterranean-inspired Farro Bowl combines the wholesome goodness of farro with the sweetness of figs, the freshness of kale, and the creaminess of Goat Labneh from GoBaladi.
It's a delightful blend of flavors and textures that make it a must-try dish.
Healthy Aspect
GoBaladi's Goat Labneh not only enhances the taste but also brings the benefits of grass-fed goat dairy to your table, offering a healthier twist to your favorite dishes.
Ingredients
For the Bowl
1 cup of farro
6-8 fresh figs, sliced
2 cups of fresh kale, chopped
1/2 cup of Go Baladi Goat Labneh
For the dressing
Olive oil
Balsamic vinegar
Salt and pepper to taste
Optional toppings
Toasted walnuts
Pomegranate seed
Preparation
- Preheat your oven to 350°F (175°C).
- Slice a fresh baguette into rounds and lightly toast them in the oven until they're crisp on the outside.
- While the baguette slices are toasting, cut your goat cheese into thick rounds.
- Once the baguette slices are ready, place a slice of goat cheese on top of each one.
- Return the goat cheese-topped baguette rounds to the oven and bake for about 5 minutes or until the cheese is soft and slightly melted.
- While the cheese is baking, prepare your salad greens. You can use a mix of arugula, spinach, and mesclun for a variety of flavors and textures.
- In a separate pan, heat some olive oil over medium-high heat. Add fresh figs and sauté until they caramelize and become tender.
- Place the warm goat cheese-topped baguette rounds on top of the salad greens.
- Distribute the caramelized figs evenly over the salad.
- Drizzle with a balsamic reduction or vinaigrette dressing.
- Serve immediately and enjoy your Salade de Chèvre Chaud!
we recommend:
This recipe shines with the creamy richness of Goat Labneh from GoBaladi, adding a delightful tanginess and a velvety texture to the dish.
