Farro Salad with Pomegranate Dressing
2 small red onions, skin on
¼ butternut pumpkin
(EVO), to drizzle
and freshly ground
220g chorizo collar
150g , crumbled
Large handful fresh coriander leaves
Juice of half an orange
Preheat the oven to 180˚C.
Cut the pumpkin and onion into wedges. Place on an oven tray, drizzle with a little EVO and season. Cook until the vegetables begin to caramalise. Remove from the oven and cool.
Cook the farro in plenty of boiling water 20 minutes. Drain and season lightly.
Peel and thinly slice the chorizo on a diagonal. Gently toss in a frying pan on a medium heat with a little EVO and 1 Tbsp of pomegranate molasses until the chorizo starts to brown. Cool.
In a large bowl gently toss the roast vegetables, cooked farro and chorizo. Add the feta, coriander, orange juice and remaining pomegranate molasses and gently combine. Transfer to a platter and serve.
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