Jewelled Farro Salad

Easy, hearty, healthy, tasty and tangy.. with a sweet kick!

Winter in a bowl!


  • 200g farro
  • 400g butternut squash, peel and seeds removed and cut into rough slices
  • 4 whole beetroot
  • Handful of unsalted cashew nuts, roughly chopped
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper


Preheat oven to 200°c.

Place the beetroot on a sheet of kitchen foil and bring the edges together to create a bag and place on a baking tray. On another tray (or the same one if it is big enough), place the sliced butternut squash, drizzle with some olive oil and a pinch of salt. Roast both vegetables for around 40 minutes.

Meanwhile bring a pot of boiling salted water to boil. Add the farro and cook for 15-20 minutes.

Drain the farro, transfer to a bowl and drizzle with 2 tablespoons of olive oil. Set aside.

Once the butternut squash and beetroot are done roasting away, set aside for around 10 minutes to cool slightly. Using a clean dish cloth, rub the skin off of the beetroots, using a knife to take off any skin left behind.

Roughly chop the beetroot and the sweet potato and toss them in with the farro. Add 2 tablespoons of balsamic vinegar, season well and toss.

Sprinkle with cashew nuts and serve.

Feeds 4 hungry hippos.


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