Farro, Roast Squash, Chicory, Pomegranate & Goat Cheese
You might not find farro in your local supermarket but it’s worth hunting down if you can. I bought mine from Sous Chef – a site worth bookmarking. They stock a wide variety of ingredients and equipment that aren’t always that easy to source and delivery was quick (and free for larger orders) so I’m sure I’ll be using them again.
Farro is nutty in flavour and chewy in texture so it stands up to some fairly bold flavours. It lends itself to roast veg and then contrasts nicely with sweeter, fruity flavours and a tangy, creamy cheese.
This is one of those recipes you can immediately adapt to your own preferences so no need to follow to the letter.
What you’ll need to feed 4 people:
- 250g farro
- Half a large butternut squash – peeled and cubed
- Half a red onion – sliced
- A couple of sprigs of thyme
- 1 head of chicory
- Seeds from 1 pomegranate
- 1 small block goat cheese
- A handful of hazelnuts
- Extra Virgin Olive Oil
- Sea salt & black pepper
- A squeeze of lemon.
Get your oven on – up to 200c.
Soak the farro in cold water for 20 minutes. While the farro is soaking, roast the squash and onion, along with some thyme and oil, in the oven until cooked and starting to colour slightly.
Rinse the faro, cover with clean, cold water and bring to a rolling boil. It will take 15 – 20 minutes to cook. You’re looking for a little bite in the grain but not completely underdone – it should have a nice springy texture to it.
The chicory can go onto a very hot griddle for a few minutes – just to scorch the surface slightly.
Drain the farro well and mix in a bowl with the roast veg – add some seasoning and a decent splash of olive oil.
Arrange the mixture on a serving plate with the pomegranate seed, goat cheese and chicory. Add a handful of hazelnuts and maybe another drizzle of oil and a squeeze of lemon (don’t overdo it on the lemon though).
This is a really nice mixture of textures and flavours – one of those dishes that makes perfect sense when you get stuck into it.
By John Loydall