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
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.