The saying ‘eat the rainbow’ was not lost on this tasty salad recipe! Packed with crunchy cashews, golden roasted pumpkin, zesty roast beetroot, and peppery rocket, all tossed in a buttermilk drizzle, it’s a brilliant barbecue side dish. Plus, it’s a great winter salad alternative to add to your weeknight dinner rotation, with the addition of warm roast veggies. 

Method

1. Preheat the oven to 180°C (160° fan) | 350F | gas 4.

2. In a roasting tin, toss the beetroot and pumpkin with the olive oil and some salt and pepper to taste. Tightly cover the tin with aluminium foil.

3. Roast until the vegetables are just tender to the tip of a knife, about 25-30 minutes. Remove the foil and continue roasting until browned at the edges, about 10-15 minutes longer.

4. In the meantime, bring a saucepan of water to the boil. Stir in the farro and reduce the heat to low, simmering until the farro is tender but a little chewy to the bite, about 15-20 minutes. Drain well and spread out on a tray lined with kitchen paper to dry out.

5. Remove the vegetables from the oven when ready. Spoon the farro onto a platter and add the vegetables, rocket, cashews, and plenty of salt and pepper to taste.

6. Toss well and drizzle with buttermilk just before serving.

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Ingredients

• 2 large beetroot, peeled and cubed
• 1/4 small pumpkin, peeled and chopped
• 2 tbsp olive oil
• 200 g | 1 cup farro
• 100 g | 4 cups rocket, washed

• 3 tbsp cashews
• 2 - 3 tbsp buttermilk
• salt
• freshly ground black pepper