Pumpkin, leek and feta farro salad
(1)
35 min
A special vegetarian meal made with farro, roasted pumpkin, leek, mint and feta. The pumpkin seeds add a lovely bite.
Chantal
1 person made this
Ingredients
Serves: 2
- 350g pumpkin, cubed
- 2 tablespoons olive oil, divided
- salt and pepper, to taste
- 300g farro
- 1 leek, washed well and thinly sliced
- 2 cloves garlic, crushed
- handful fresh mint leaves, finely chopped
- handful of pumpkin seeds
- 50g feta, crumbled
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat the oven to 200 C / Gas 6.
- Spread the pumpkin cubes on a baking tray. Drizzle 1 tablespoon olive oil on top and sprinkle with salt and pepper. Bake in preheated oven for 25 minutes until the pumpkin is caramelised and soft.
- Prepare the farro according to the instructions on the packet.
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the leeks and season with salt and pepper. Fry until softened, about 5 minutes. Stir in crushed garlic; add cooked pumpkin and mint.
- Spoon some farro onto each plate; top with leek-pumpkin mixture. Sprinkle feta cheese and pumpkin seeds on top.
