Roast Pumpkin, Farro & Tomato Salad with blue cheese and Birch & Waite Professional Balsamic & Olive Oil Vinaigrette

Serves: 10
Prep time:

Toasted Farro800g (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 Oil80 g
Lemon Thyme8 g
Sea Salt8 g
Black Pepper2 g
Slow Roasted Perino Tomatoes (Cooked Weight)280 g
Perino Tomatoes500 g
Extra Virgin Olive Oil40 g
Black Pepper2 g
Caster Sugar25 g
Gorgonzola Piccante, Crumbled (Or Any Other Hard Blue Cheese)170 g
Freshly Cracked Black Pepper1 g
Sea Salt Flakes3 g
Parsley, Roughly Chopped30 g
Birch & Waite Professional Balsamic Vinaigrette150 g
Birch & Waite Professional Balsamic Glaze40 g
Parsley, Roughly Chopped10 g


  1. 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.
  2. Cook the toasted farro in salted boiling water until just tender, approx. 15 – 20 minutes. Refresh in ice-cold water & set aside.
  3. 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.
  4. 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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