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Warm Salad of Farro & Squash
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

Butternut squash and baby plum tomatoes roasted with thyme and then mixed with farro and a creamy goats cheese

Course: Salad
Cuisine: International
Keyword: butternut squash, farro,
Servings: 2 people
Calories: 350 kcal
Author: elspeth
  • 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
  1. Preheat the oven to Fan 200 degrees C

  2. Slice the squash in half along its length, remove the seeds and then cut it into slices approx 1 cm thick

  3. Add to a baking dish with the thyme and toss in the olive oil

  4. Roast for 30 minutes, adding the whole baby tomatoes 10 minutes before the end

  5. Cook the farro in boiling vegetable stock according to the instructions on the packet .

  6. Once the farro is cooked, take it off the heat and drain it.  

  7. Return to the pan and stir in the chutney and parsley

  8. Arrange all the items on a plate, taking care not to break up the vegetables too much

  9. If liked, add a few spoonfuls of goat's cheese on top and garnish as desired