Pumpkin, leek and feta farro salad

    35 min

    A special vegetarian meal made with farro, roasted pumpkin, leek, mint and feta. The pumpkin seeds add a lovely bite.

    1 person made this

    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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6.
    2. 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.
    3. Prepare the farro according to the instructions on the packet.
    4. 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.
    5. Spoon some farro onto each plate; top with leek-pumpkin mixture. Sprinkle feta cheese and pumpkin seeds on top.

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