Roast root vegetable and farro bowl

Method

1. Heat the oven to 200°C (180°C fan). Peel the parsnips and carrots and cut them into chunks about 3 cm long. Cut the red onion into wedges.
2. Put the vegetables on a large roasting tray with half the olive oil, the dried thyme and a good pinch of salt and black pepper. Toss, spread in a single layer and roast for 30 minutes, turning halfway.
3. Meanwhile, bring a large pan of salted water to the boil. Rinse the farro, add it and simmer for 20 to 25 minutes, until tender with a little chew, then drain well.
4. Cut the thick stalks off the kale and tear the leaves into pieces. Add them to the tray, toss in the oil and roast for 5 minutes more, until the kale is crisp at the edges and the roots are golden and soft.
5. In a large bowl, whisk the rest of the oil with the dijon mustard, maple syrup and a pinch of salt.
6. Add the farro and roast vegetables to the bowl and toss to coat. Share between two bowls and scatter with the pumpkin seeds.

Tip Cut the parsnips and carrots the same size, and quarter any thick parsnip tops, as the core can stay woody if left chunky.

Photo made with AI.

From Nosha · nosha.app