Pork & Farro Salad with Feta, Walnuts & Berry Balsamic Dressing

Serves 2-3 as a main

• 2 pork loin steaks (300g)
• 1/2 cup uncooked farro
• 2 large handfuls mesclun leaves
• 50g feta, crumbled
• 1 capsicum, cored, deseeded and thinly sliced
• 1/2 red onion, peeled and finely chopped
• 1/4 cup walnut pieces, toasted
• ¼ cup tightly packed parsley, chopped

BERRY BALSAMIC DRESSING

• 1/2 cup berries (fresh or frozen and thawed)
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp wholegrain mustard
• 1/2 tsp salt
• 3 tbsp olive oil

TO SERVE

Bottle of Selaks Breeze 5% Piquette Rosé or ZERO Pinot Gris

1. Start by cooking the farro. Bring a pot of salted water to the boil, then add the farro. Reduce heat to a simmer, and cook until the farro is al dente - about 15-20 minutes.
2. To make the dressing, blend the berries, balsamic vinegar, honey and mustard in a blender or food processor until smooth (if using frozen berries, gently heat them to room temperature and tip in any juices). Pour into a bowl and slowly pour in the oil while whisking, to combine. Set aside in the fridge.
3. To cook the pork, first season the steaks on both sides. Heat 1 tbsp oil in a large frying pan or skillet over medium-high heat. Add the pork and cook for 3-4 minutes each side, or until browned on the edges and just cooked through. Remove from the pan and allow to cool, before slicing.
4. To assemble the salad, arrange the mesclun in a large salad bowl or serving plates. Top with the cooled farro and scatter over the capsicum and onion. Arrange over the pork slices, and spoon over the dressing. Garnish with the walnuts and parsley.
5. Serve with a glass of Selaks Breeze 5% Piquette Rosé or ZERO Pinot Gris – cheers!