Warm grain salad with bacon, leeks & spinach

Contains pork – recipe is for non-Muslims only
This versatile salad of nutty farro, smoked pancetta, rosemary and wilted leafy greens makes a hearty side dish or satisfying supper

  • Prep:10 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 275
  • fat 13g
  • saturates 3g
  • carbs 24g
  • sugars 1g
  • fibre 4g
  • protein 13g
  • salt 1g


  • 200g farro or quinoa
  • 1l vegetable, pork or chicken stock
  • 4 rashers smoked pancetta or streaky bacon
  • 1 leek
  • knob of salted butter
  • 4 tbsp extra virgin olive oil
  • 1 rosemary sprig, leaves only
  • 2 large handfuls of baby spinach leaves, washed, or shredded kale
  • 100g chestnuts, cooked and broken up (optional)


Ingredient swap

I have suggested adding baby spinach leaves or shredded kale at the end, and letting it cook in the heat of the pan. However, this could easily be replaced by steamed broccoli florets or green beans, or left out altogether. If you can’t find spelt, or you want a gluten-free alternative, use quinoa or brown rice instead.


  1. Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.

  2. Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.

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