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Roast Pumpkin, Farro and Butterbean Salad

Ingredients

1 cup farro

½ jap pumpkin

2 head fennels, reserve the fennel fonds & tops

5 tbsp olive oil

½ bunch cavolo nero

1 tin butterbeans, drained, rinsed

1/2 cup walnuts, toasted

3 tbsp olive oil

1 tbsp red wine vinegar

1 cup natural yoghurt

 

Method

Preheat an oven to 200C and line a baking tray with baking paper.

Bring a pot of water to the boil and add a good pinch of salt. Add the farro to the boiling water and cook for 20 minutes. Drain once cooked and allow to cool.

Cut the pumpkin into thin wedges and one of the fennels into 8 wedges.

Place both into a mixing bowl, season with salt and pepper and toss with the 3 tbsp olive oil. Place on the tray and roast everything for 20 minutes. You want the pumpkin and fennel golden.

Heat 1 tbsp of the olive oil in a large frying pan, add the cavolo nero and a good pinch of salt then add 2 tbsp water and cover the pan immediately to allow the cavolo nero to steam and wilt quickly. Remove from the pan to a mixing bowl as soon as it does.

Cut the remaining fennel in half and shave as finely as possible with a mandolin or sharp knife and add this to the cavolo nero along with the cooked farro, butterbeans walnuts and dress with the olive oil and vinegar. Season and toss gently. 

To serve, divide the pumpkin and roast fennel between four plates. Spoon over the yoghurt and top with the cavolo nero and farro salad. Scatter the reserved fennel fonds to finish.

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