Pumpkin Salad with Farro and Spinach

I’m a bit obsessed with pumpkin at the moment, also a bit obsessed with farro AND spinach. So this is basically my favorite thing to eat, with a bit of haloumi on top as well because what’s the point in having salad if it doesn’t have cheese on it? (Spoiler alert: there is no point).

Serves 3

  • 1/4 pumpkin, cut into 3 even wedges
  • 2 tbsp dukkah, or spices of your choice
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 1/2 cups farro, cooked to brands specifications
  • 3 cups spinach
  • 1 cup greek yogurt
  • 1 lemon, cut into wedges
  • Pepper to serve

Method

  1. Preheat your oven to 180ºC (350ºF).
  2. Place your pumpkin in a medium bowl with olive oil, spices and salt. Toss to coat.
  3. Place your pumpkin flat on a baking sheet and bake in the center of your oven for 35-45 minutes or until soft and golden.
  4. Serve with farro, spinach, greek yogurt and fresh lemon.

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