Harvest Farro Salad with Tahini Maple Vinaigrette
Ingredients
- 200g farro or grain of choice
- 1 orange sweet potato
- 1 purple sweet potato
- 1 tbsp Cajun spice
- 10 shallots
- 100g kale
- 2 tbsp olive oil
- 50g feta cheese
- 50g pecan nuts
- 20g pumpkin seeds
- 50g pomegranate seeds
Vinaigrette
- 1 tbsp tahini
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
Preparation
Cook the farro according to the packet instructions
Peel and cut the sweet potatoes into small pieces
Peel and slice the shallots
Place all of these on a baking sheet keeping the potatoes on one side and sprinkle over the Cajun spice mix and coat in olive oil
Place in a preheated oven at 200°C for 20 minutes then remove the shallots and cook the sweet potatoes for a further 20 minutes
Place the dressing ingredients into a bowl and mix until combined
Place the kale in a bowl and drizzle with the olive oil then massage the kale for at least 5 minutes to make it tender and more enjoyable to eat
Arrange the other ingredients on top of the kale finishing with the dressing and top with the feta
Notes
Embrace the flavours of autumn with this hearty salad packed with roasted sweet potatoes and caramelized shallots for a perfect blend of warmth and texture
