Kale and farro Caesar salad and kuku-kopita

Kale and farro Caesar salad combines nutty farro and crisp kale with crunchy sourdough croutons and a tangy, creamy aquafaba Caesar dressing. Served alongside kuku-kopita, a fragrant herb and feta filo pie, the dish balances fresh Mediterranean flavours with satisfying textures. [/row]

This recipe scores a Nutri-Score B, indicating a balanced meal rich in fibre and vitamins from kale, farro, and spinach, balanced with moderate cheese and oil content. It is a nutritious option for a wholesome Mediterranean-inspired dish.

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Ingredients

For the aquafaba Caesar dressing

• 75g aquafaba
• 1½ tsp white wine vinegar
• ½ tsp Dijon mustard
• 180ml neutral oil (vegetable or sunflower)
• 4 tbsp fresh lemon juice
• 55g Parmesan, finely grated
• 8 anchovy fillets, roughly chopped
• 3 garlic cloves, thinly sliced
• ¾ tsp Worcestershire sauce or fish sauce
• ½ tsp salt
• ½ tsp coarsely ground black pepper

For the kale and farro salad

• 450g day-old sourdough bread, crusts removed, torn into 2½cm pieces
• 5 tbsp extra virgin olive oil
• 2 large bunches curly kale, stalks removed, torn into bite-sized pieces
• 1 lemon, juice only
• 700g cooked farro or spelt (about 250g uncooked)
• 100g Parmesan, finely grated, plus extra to serve
• Salt and freshly ground black pepper
• Aquafaba Caesar dressing (prepared above)

For the kuku-kopita

• 7 tbsp extra virgin olive oil, plus extra for brushing filo
• 1 leek, light green and white parts only, thinly sliced
• 2 onions, finely chopped
• 30g dill, finely chopped
• 10g flatleaf parsley, finely chopped
• 10g fresh coriander, finely chopped
• 250g spinach
• 340g feta, cut into 1.25cm cubes
• 115g full-fat cream cheese
• 3 free-range eggs
• 450g filo pastry
• Salt and freshly ground black pepper

Method

1. Create aquafaba Caesar dressing: Combine aquafaba, white wine vinegar, and Dijon mustard in a measuring jug. Use a stick blender to slowly stream in neutral oil, blending continuously until a thick, creamy mayonnaise forms.
2. Blend lemon juice, Parmesan, anchovies, garlic, Worcestershire sauce, and salt separately with the stick blender. Add this mixture gradually to the aquafaba mayonnaise while blending. Stir in black pepper and adjust seasoning with salt, lemon juice, or vinegar to taste.
3. Make croutons: Preheat oven to 200°C (180°C fan, Gas 6). Toss sourdough bread pieces with olive oil. Spread on a baking tray in a single layer and bake 8–10 minutes, turning halfway, until golden and crisp. Season with salt and pepper and cool.
4. Prepare kale salad: Massage kale with lemon juice and salt in a large bowl until softened. Mix in cooked farro, croutons, Parmesan, salt, and pepper. Toss with aquafaba Caesar dressing, taste, and adjust seasoning. Serve with extra Parmesan.
5. Cook kuku-kopita filling: Preheat oven to 240°C (220°C fan, Gas 8). Heat 3 tbsp olive oil in a frying pan over medium-high heat. Sauté leek and onions, seasoning with salt, until tender and lightly coloured, about 15 minutes.
6. Add dill, parsley, coriander, and 2 tbsp olive oil. Cook, stirring until herbs wilt and darken, about 3 minutes. Transfer to a large bowl and spread out to cool.
7. Wipe pan, heat 2 tbsp olive oil on high, and wilt half the spinach with salt for 2–3 minutes. Transfer to a lined tray to cool. Repeat with remaining spinach. Once cool, squeeze excess water and chop coarsely. Add to herb mixture.
8. Mix in feta, cream cheese, and freshly ground pepper by hand. Season generously with salt to balance the eggs to be added.
9. Crack eggs into a bowl and combine with filling thoroughly.
10. Assemble pie: Generously oil a 33x36cm rimmed baking tin. Lay two filo sheets with overhang across the base, brushing each with oil. Add seven more layers similarly for eight layers total.
11. Spread filling evenly over pastry. Top with six filo sheets, brushing oil between layers. Fold over edges and add final two sheets, oiling between and on top.
12. Score pastry into serving sizes with a sharp serrated knife. Bake on middle rack for 35–38 minutes until crispy and golden. Cool on wire rack for 10 minutes before serving with salad.

Additional Notes

• Store leftover dressing covered in the fridge for up to 1 week.
• The pie keeps for 3 days refrigerated; serve at room temperature or gently reheat.

Suggested Wine Pairing

• Majestic: Domaine de la Janasse Côtes du Rhône Blanc – Vibrant with fresh citrus and herbal notes, this white wine complements the herbaceous kuku-kopita and tangy aquafaba Caesar dressing perfectly.
• Tesco: Tesco Finest Assyrtiko – A crisp, mineral-driven Greek white that cuts through creamy feta and pairs well with the refreshing lemon dressing and filo’s light texture.
• Sainsbury’s: Sainsbury’s Taste the Difference Verdejo – Fruity and zesty, it balances the richness of the salad and pie, enhancing the Mediterranean herb and cheese flavours.

What can you serve with this

1. Roasted new potatoes: Their sweetness and crisp skin contrast nicely with the tangy salad and flaky pie.
2. Lightly dressed green beans: Add freshness and a crisp bite to complement the salad and pie’s heartiness.
3. Mixed leaf salad: Provides additional greenery and crunch for a refreshing balance.

FAQs for Kale and Farro Caesar Salad and Kuku-kopita

• What is aquafaba and why is it used in Caesar dressing? Aquafaba is the liquid from cooked chickpeas or canned beans, serving as an egg substitute to create a creamy vegan mayonnaise.
• Can I use other grains instead of farro? Yes, spelt or barley are good alternatives with similar texture and flavour.
• Can kuku-kopita be frozen? Yes, freeze the pie before baking and defrost fully before cooking.
• Can the dressing be made ahead? The aquafaba Caesar dressing keeps refrigerated for up to one week.
• What type of filo pastry is best? Use fresh filo sheets and keep unused sheets covered to prevent drying.

Nutri-score Health Check

This kale and farro Caesar salad with kuku-kopita scores a Nutri-Score B. The balance of whole grain farro, nutrient-dense kale and spinach alongside moderate cheese like Parmesan and feta, plus the use of aquafaba in place of traditional mayonnaise, makes this a nutritious yet satisfying meal.

Positive Factors

• Rich in fibre and vitamins from kale, spinach, and fresh herbs.
• Wholegrain farro provides sustained energy and complex carbohydrates.
• Aquafaba lowers saturated fat compared to conventional mayonnaise.

Negative Factors

• Moderate saturated fat and calories from Parmesan, feta, and cream cheese.
• Healthy fats from olive oil add calories.

This Nutri-Score is calculated automatically from the ingredients and serves as a nutrition guide.