Harissa Roast Pumpkin and Farro Salad
1 small (approx. 1kg) buttercup or crown pumpkin, de-seeded
3 Tbsp Sabato Julie Le Clerc spicy harissa
Extra virgin olive oil (EVO)
Sal de Añana spring salt
Freshly ground black pepper
½ cup Girolomoni organic farro perlato
½ cup Losada pitted Manzanilla olives
⅓ cup El Navarrico sliced pimientos
¼ Sabato Julie Le Clerc preserved lemon, rind finely chopped
Handful fresh mint leaves, torn
Handful fresh coriander leaves, torn
⅓ cup Sabato Smoky Spanish dressing
Preheat oven to 200°C. Cut the pumpkin into thin wedges leaving the skin on. Transfer wedges to a baking paper lined low-sided oven pan. Add the harissa, drizzle generously with EVO, season with salt and pepper and toss well, to coat. Arrange pumpkin in a single layer. Roast for 30-35 minutes or until golden brown and tender. Remove to cool.
At the same time, cook the farro in a large pot of gently boiling water for 15-20 minutes or until al dente (just tender to the bite). Drain well and set aside to cool.
Arrange pumpkin on a serving platter. Put the farro, olives, pimientos, lemon rind and herbs in a bowl. Pour over the dressing and toss well to combine. Scatter the dressed farro mixture over the pumpkin. Serve at room temperature.
Recipe by Julie Le Clerc