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Farro Salad with Roast Pumpkin and Chorizo

Serves 4-6

1 small crown pumkin
extra virgin olive oil (EVO)
1 tsp La Chinata sweet smoked paprika
250g Girolomoni organic farro
150g Spanish chorizo , chopped into small batons or cubes
1 bunch Italian parsley, roughly chopped

1 tsp La Chinata sweet smoked paprika
2-3 Tbsp Romulo sherry vinegar
1 Tbsp Colonna mandarin infused EVO
¼ cup extra virgin olive oil (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.

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