Fall Harvest Power Bowl

Directions

1. In a large rondeau or wide braising pan, render and cook the pork belly into crispy lardons over medium to high heat. Set aside and reserve fat in pan.
2. Add lentils and kale to the fat in the rondeau. Cook over medium heat to slightly wilt the kale and flavour the lentils with pork fat.
3. In a large mixing bowl, combine wheat berries, lentil/kale mix, and escarole.
4. In a smaller bowl, whisk together oil, lavender, orange juice, rice vinegar, and pepper.
5. In 10 bowls, add base of grains, lentils, and vegetables. Garnish with sweet potato, pumpkin seeds, 2 oz (60 g) of crispy pork lardon, and drizzle with 1 oz (28 mL) of dressing.