Pumpkin, Farro and Goats Cheese Salad with a Honey, Chilli and Thyme Dressing
This salad is extremely versatile, and this is exactly how I love to cook. The recipe can be adapted to whatever ingredients you have available on hand, substituting the roasted almonds for hazelnuts, perhaps even macadamia? Throwing in a couple of handfuls of currents or cranberries for a subtle pop of sweetness? The farro easily swapped out with brown rice. Although in my humble opinion the farro really does make this dish.
Farro is an ancient whole-grain wheat with a nutty and chewy texture. Its balances wonderfully with the sweetness of the pumpkin, and finished with a dressing with a hint of chilli makes it the perfect balance of inrgedients in one bowl.
I just love the texture of the farro in this winter salad - This one is hardly a recipe, just a good combination of flavours!
Serves 4 | Preparation Time 45 minutes
Ingredients
1/2 pumpkin, cut into wedges
1 cup farro
Goats cheese
Roasted almonds
For the dressing -
1/4 cup EVOO
1 tbsp honey
1/2 tsp dried chilli flakes
3–4 sprig thyme, leaves only
Juice of half a lemon
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Coat the pumpkin in EVOO, then season and roast for 45 mins at 180C. Meanwhile, prepare the farro according to packet instructions. Allow both the pumpkin and the farro to cool slightly whilst you prepare the salad dressing. Toss the chopped roasted almonds through the farro and mix in the honey chill dressing. Arrange the roasted pumpkin on a serving platter, spoon the farro over and around, season to taste and finish with goats cheese.
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