Simone Agostino

Roasted pumpkin and farro salad with a honey, chilli and thyme dressing. I had a lot of people ask for this recipe recently and so here it is! I just love the nutty flavour and texture of the farro in this winter salad ~

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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Hardly a recipe, just a good combination of flavours 👌
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