Name: Pumpkin & Carrot Salad With Green Farro
Total time: 50 min
Yield: 4
Ingredients: 2 cloves garlic, chopped finely; 1 tbsp finely chopped rosemary; 1 tbsp finely grated orange rind; 1 tbsp orange juice; ¾ cup (180ml) extra virgin olive oil; 800g kent pumpkin, unpeeled, cut into thick wedges; 800g mixed baby carrots, trimmed, scrubbed; 1 cup (200g) farro; ⅓ cup (80ml) lemon juice; 75g baby kale leaves; 1 cup (120g) pitted Sicilian olives; ½ cup (80g) smoked almonds, plus extra to serve; ½ cup flat-leaf parsley leaves, plus extra to serve; ½ cup mint leaves, plus extra to serve; WHIPPED RICOTTA; 300g fresh ricotta; 1½ tbsp lemon juice; 1 tbsp finely grated lemon rind

VMG Recipes