Farro Salad with Roast Pumpkin and Chorizo
1 small crown pumkin
extra virgin olive oil (EVO)
150g , chopped into small batons or cubes
1 bunch Italian parsley, roughly chopped
¼ cup (EVO)
Sea salt and freshly ground black pepper
Preheat the oven to 180°C. Cut pumpkin into thin wedges, toss in a little EVO and dust with paprika. Place in a roasting pan and roast until tender and beginning to caramelize. When the pumpkin is cooked, set aside to cool.
Meanwhile, cook the farro in plenty of boiling salted water for 15 minutes. Drain, cool.
Put the chorizo on a baking tray and place in the oven for 5 minutes or until browned a little. Allow to cool.
Whisk dressing ingredients together. Combine the pumpkin, farro and chorizo in a bowl. Toss through the parsley and dressing.
This salad is delcious served as a lunch dish or as a side dish to accompany lamb or chicken.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.