Caramelised Pumpkin, Prune, Roast Almond, Parsley and Farro Salad with a Smoked Paprika Maple Syrup Dressing

 

A delicious accompaniment to BBQ meals or with poultry, game meats, or a piece of pork or lamb.

 

Recipe by: The Australian Prune Industry Association @ausprunes

Recipe Created by: Nick Gardner, Head Chef of Eschalot, Berrima @the_social_cook 

Dish styled by: Lisa Madigan @lisamadigan

Photographs by: Lean Timms @leantimms 

 

Level of difficulty – Easy

Serves 4

 

½ jap pumpkin, diced

100g almonds with skins, roasted & chopped 

1 red onion sliced firm

1 bunch flat leaf parsley

150g farro

½ baby frisee

100g Australian prunes, chopped

1 bunch dill picked of steam

 

Dressing

150ml maple syrup

80ml sherry vinegar

1 bay leaf

1 tbsp smoked paprika

150ml olive oil

2 garlic cloves, crushed

 

• Heat oven to 180°C. Make dressing and mix 1/3 over diced pumpkin. Line a flat tray with baking paper and roast for 50min turning once. Cool. Set aside.

• Boil farro in 2L of salted water for 25min or until cooked. Strain and cool.

• Strain remaining dressing into jug

• Place all remaining ingredients in a bowl. Add farro and cooled pumpkin.

• Add dressing and mix gently.

• Serve on a platter and add more fresh herbs, dressing and season well with sea salt and fresh pepper

• For a nice indulgence, sprinkle over fresh ricotta, goat’s cheese or good Persian fetta. A perfect Autumn salad.