Serves: 10
Prep time:
| Toasted Farro | 800g (400g raw weight) |
| Roast Pumpkin With Lemon Thyme (Cooked Weight) | 520 g |
| Pumpkin, Cut Into Rough Chunks (Approx 3cm X 3cm) | 800 g |
| Extra Virgin Olive Oil | 80 g |
| Lemon Thyme | 8 g |
| Sea Salt | 8 g |
| Black Pepper | 2 g |
| Slow Roasted Perino Tomatoes (Cooked Weight) | 280 g |
| Perino Tomatoes | 500 g |
| Extra Virgin Olive Oil | 40 g |
| Black Pepper | 2 g |
| Caster Sugar | 25 g |
| Gorgonzola Piccante, Crumbled (Or Any Other Hard Blue Cheese) | 170 g |
| Freshly Cracked Black Pepper | 1 g |
| Sea Salt Flakes | 3 g |
| Parsley, Roughly Chopped | 30 g |
| Birch & Waite Professional Balsamic Vinaigrette | 150 g |
| TO FINISH | |
| Birch & Waite Professional Balsamic Glaze | 40 g |
| Parsley, Roughly Chopped | 10 g |
Method
- Place the roughly chopped pumpkin into a large baking tray. Drizzle with extra virgin olive oil, and sprinkle the salt, pepper & picked lemon thyme leaves. Bake in a preheated oven at 200oc for 20 minutes until soft & caramelized. Chill & set aside.
- Cook the toasted farro in salted boiling water until just tender, approx. 15 – 20 minutes. Refresh in ice-cold water & set aside.
- For the tomatoes take 500g of whole Perino tomatoes & slice in half lengthways. Place cut side up on a non-stick baking tray or parchment paper. Drizzle with the extra virgin olive oil, sea salt flakes, black pepper & caster sugar. Bake in a preheated oven at 120oc for 1 hour until semi dried.
- To assemble combine the farro, pumpkin & tomatoes in a large bowl and dress with the balsamic & olive oil vinaigrette until well coated. Add the chopped parsley, lemon thyme leaves, sea salt & black pepper. Place in large bowl or desired platter. Crumble the blue cheese over the salad along with additional chopped parsley. Finish with the balsamic glaze.
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