Level of Difficulty:
1/5
A delicious accompaniment to BBQ meals or with poultry, game meats, or a piece of pork or lamb
The Salad
Ingredients
- 1/2 jap pumpkin, diced
- 100g almonds with skins, roasted & chopped
- 1 red onion sliced firm
- 1 bunch flat leaf parsley
- 150g farro
- 1/2 baby frisee
- 100g Australian Prunes, chopped
- 1 bunch dill, picked off stem
The Dressing
Ingredients
- 150ml maple syrup
- 80ml sherry vinegar
- 1 bay leaf
- 1 tbsp smoked paprika
- 150ml olive oil
- 2 garlic cloves, crushed
Method
- 1. Heat oven to 180°C. Make dressing and mix 1/3 over diced pumpkin. Line a flat tray with baking paper and roast for 50mins turning once. Cool. Set aside.
- 2. Boil farro in 2L of salted water for 25mins or until cooked. Strain and cool.
- 3. Strain remaining dressing into a jug.
- 4. Place all remaining ingredients in a bowl. Add farro and cooled pumpkin.
- 5. Add dressing and mix gently
- 6. Serve on a platter and add more fresh herbs, dressing and season well with sea salt and fresh pepper.
- 7. For a nice indulgence, sprinkle over fresh ricotta, goat’s cheese or good Persian fetta. A perfect Autumn salad.
