Miso-roastedpumpkin
withfarroSERVES 4
Misois a greatseasoningagenttomixthrough
dressingsandovervegetablesbeforeroasting,
andit makesa wonderfulsoupbase.It brings
savourydepthtothesweetpumpkinusedhere,
and complements the nuttiness of the farro.
1 tbspfreshginger,cut
intojulienne,toserve
Shisoorbabyspinach
leaves,toserve
Tamaripepitas
(seenote),toserve
MISOPUMPKIN
1 tbspshiro(white)miso
2 tbsplightsoysauce
1 tbspsunfloweroil
1/2 smallJappumpkin,
cutinto8 wedges
FARROSALAD
300 gm(11/2cups)farroor
pearlbarley
1 tbspricewinevinegar
1 tbspsoysauce
1 tsphoney
2 tbspgrapeseedoil
1 tbsppickledginger,
finely chopped
1 Preheatovento225°C.For
misopumpkin,whiskmiso,
soysauceandoilina small
bowltocombine.Brushallover
pumpkin,transfertoa roasting
panandroast,turninghalfway,
untilpumpkinis tenderand
caramelised(30-40minutes).
2 Meanwhile,forfarrosalad,
cookfarroina largesaucepan
ofboilingwateruntiltender
(25-35minutes).Combine
vinegar,soysauce,honey
andoilina bowlandwhiskto
combine.Stirthroughpickled
ginger,thentossdressing
throughfarro.Seasontotaste.
3 Servefarrowithroasted
pumpkin,andscatterover
ginger,shisoandpepitas.
NoteTamaripepitasare
availablefromselect health-
food stores.●
PumpkinTalkHiroplateincloudwhitefromGingkoLeaf.
Allotherpropsstylist’sown.TsukuneTileinrusticmid-
greyfromSurfaceGallery.Skeppshultpancakeironfrom
Funkis.Allotherpropsstylist’sown.CurryTalkHirobowlin
cloud white from Gingko Leaf. All other props stylist’s own.Fast