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Tuscan Farro Salad with Roasted Pumpkin and Radicchio
(0)
45 min
Under an hour
Knuspr-Küche
Nussiger Dinkel vereint sich mit süßlich karamellisiertem Hokkaido-Kürbis, feinherbem Radicchio, knackigen Walnüssen und würzigem Pecorino. Ein herrlich wärmender toskanischer Getreidesalat für die goldene Jahreszeit.
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the Hokkaido pumpkin, deseed it, and cut it into bite-sized cubes, about 1.5 cm in size. Spread the pumpkin onto a baking sheet lined with baking paper, drizzle with 2 tbsp olive oil, pluck the fresh thyme over it, and season with a pinch of sea salt and black pepper. Roast in the oven for about 20 to 25 minutes until golden brown and tender.
Meanwhile, rinse the spelt in a sieve with cold water. Bring to a boil in two and a half times the amount of lightly salted water and simmer gently covered over medium heat for about 20 minutes until al dente. Then drain and let steam off briefly.
Preparation & Serving
Toast the walnut kernels in a pan without fat over medium heat for 2 to 3 minutes until fragrant, remove, and roughly chop. Clean, wash, spin dry, and finely slice the radicchio. Coarsely shave the Pecorino.
Chef's tip
The salad tastes especially delicious lukewarm, but is also great for meal prepping for the office the next day. If you like, you can drizzle a few drops of dark balsamic glaze over the shaved Pecorino.
Ingredients
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