Roast Pumpkin, Farro & Tomato Salad with blue cheese and Birch & Waite Professional Balsamic & Olive Oil Vinaigrette
|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|
|Birch & Waite Professional Balsamic Glaze||40 g|
|Parsley, Roughly Chopped||10 g|
- 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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