When it’s cold outside, the refreshing and crunchy salads of summer no longer have the same appeal. But I still love my veggies so a warm salad is the perfect solution. This is also a little bit more substantial so it’s a lot more satisfying and warming for the winter months. A little bit more like comfort food than salad!
I learnt something about farro while writing up this recipe mainly from this website. It seems that farro is a generic term used to describe any one of 3 different grains. The one I used today is emmer wheat. I love the nutty flavour that it has and it went very well with other items in the recipe.
It would be easy to make this dish vegan by substituting the goat’s cheese with a vegan alternative.
Warm Salad of Farro & Squash
Butternut squash and baby plum tomatoes roasted with thyme and then mixed with farro and a creamy goats cheese
- 300 g butternut squash peeled
- 8 baby plum tomatoes
- 2 tbsp olive oil
- 3 sprigs fresh thyme
- 60 g farro (emmer wheat)
- 1 tbsp vegetable stock powder
- 2 tbsp tomato chutney
- 2 tbsp flat leaf parsley roughly chopped
- 6 tsp creamy goats cheese
Preheat the oven to Fan 200 degrees C
Slice the squash in half along its length, remove the seeds and then cut it into slices approx 1 cm thick
Add to a baking dish with the thyme and toss in the olive oil
Roast for 30 minutes, adding the whole baby tomatoes 10 minutes before the end
Cook the farro in boiling vegetable stock according to the instructions on the packet .
Once the farro is cooked, take it off the heat and drain it.
Return to the pan and stir in the chutney and parsley
Arrange all the items on a plate, taking care not to break up the vegetables too much
If liked, add a few spoonfuls of goat's cheese on top and garnish as desired