Farro salad with butternut squash recipe
Farro is coming back into fashion (the Ancient Romans loved it!). Here we are combining it with this butternut squash recipe.
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Ingredients
- 400g peeled butternut squash or pumpkin
- 150g semi-pearled farro, rinsed, use pearl barley if you can’t find farro
- 30g rocket
- 30g raisins, soaked for 10 minutes in warm water
- a handful parsley leaves, chopped,
- 3 tbsp extra-virgin olive oil
- 1 tbsp red-wine vinegar
- 1 tbsp acacia honey
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