(0 item) - $0.00

You have no items in your shopping cart.

Butternut and Farro Salad with Romesco Sauce

Butternut and Farro Salad with Romesco Sauce

Serves 4

1 butternut pumpkin, peeled, seeds removed and chopped roughly
12 baby leeks, whole
1 Tbsp extra virgin olive oil (EVO)
1 tsp La Chinata sweet smoked paprika
zest of 1 lemon
Sea salt and freshly ground black pepper
1 cup Girolomoni organic farro
Italian parsley, chopped

Preheat the oven to 180°C.

Place pumpkin and leek on a baking tray, drizzle with EVO and sprinkle over the paprika and zest.  Season to taste. Roast for 30 minutes or until pumpkin is golden and leek is sweet.

Meanwhile, cook the farro in plenty of salted, boiling water for 20 minutes or until al dente.  Drain and put in a large bowl. Toss the roasted vegetables through the farro. Garnish with parsley and serve with Romesco sauce.

Romesco Sauce
2 Tbsp extra virgin olive oil (EVO)
2 slices sourdough bread
½ onion, finely chopped
2 cloves of garlic, chopped
150g El Navarrico pimiento slices
1 tomato, diced
50g Hazelz hazelnuts , roasted
75g raw Marcona almonds
1 tsp La Chinata sweet smoked paprika
1 tsp La Chinata hot smoked paprika
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil (EVO)
Sea salt and freshly ground black pepper

Heat the EVO in a fry pan and quickly fry the bread on both sides. Remove from the pan.

Add a little more EVO to the pan if necessary; add the onion and sauté for 5 minutes. Remove from the pan.

Place the fried bread, onion and all other ingredients into a blender. Blend until a coarse paste, making sure you keep some texture. Taste and adjust seasonings - Romesco is all about balance of flavours. 

Grid  List 

7 Item(s)

per page

Grid  List 

7 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.