Baked Pumpkin and Farro Salad with Sumac and Cumin Yoghurt
Ingredients
- ¼ medium jap pumpkin, cut into thick slices, skin on
- 3 tbsp olive oil
- Salt and pepper
- 1 cup farro
- 100g walnuts
- 4 cups of mixed greens, e.g. rocket, baby spinach, snow pea shoots
- 300g yoghurt
- 1 tsp sumac
- 1 tsp cumin
- 2 garlic cloves, crushed
- Zest of 1 lemon
- Juice of ½ lemon
Method
1. Preheat an oven to 198°C. Line a baking tray with baking paper and brush with olive oil.
2. Spread the pumpkin slices onto the baking tray. Brush with olive oil and season with salt and pepper. Roast for 25 minutes or until the pumpkin is golden and soft. Remove from the oven and allow to cool on baking tray.
3. Reduce the heat of oven to 150°C and roast the walnuts for 8 minutes. Remove from oven and roughly chop.
4. To cook the farro, add 2 cups of water, farro and a little bit of salt to a saucepan. Bring to the boil and then gently simmer until all of the water has been absorbed. Remove from heat and place a lid on the pan.
5. Combine the yoghurt, sumac, cumin, garlic, lemon zest and juice in a small mixing bowl. Season with salt and pepper and set aside.
6. Place the pumpkin down over plates and spoon over the yoghurt sauce.
7. In a mixing bowl, gently combine the farro, walnuts, leaves and dress with olive oil and season with salt and pepper.
8. Evenly distribute the salad on the plates, around the pumpkin.