Farro salad with roasted pumpkin, feta and pumpkin seeds

Ingredients

For 1 serving

• Farro70 g
• Pumpkin200 g
• Feta60 g
• Spinach50 g
• Pumpkin seeds10 g
• Extra virgin olive oil8 g
• Thymeto taste
• Balsamic vinegar1 teaspoon
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: September – December

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Peel the pumpkin, scoop out the seeds and fibres and cut it into 2 cm cubes; toss with half the oil, the thyme leaves and a pinch of salt, spread on the tray and roast for 25 minutes, turning halfway, until soft and caramelised at the edges.
3. Meanwhile bring a pan of salted water to the boil and cook the spelt over medium heat for 25–30 minutes, until tender but still slightly chewy; drain.
4. Wash and dry the spinach and crumble the feta. Toast the pumpkin seeds in a dry frying pan over medium heat for 2 minutes, until they pop.
5. Combine the warm spelt, pumpkin, spinach and feta, dress with the remaining oil and the balsamic vinegar and finish with the pumpkin seeds.