| 1 Large Butternut Squash — Peeled, halved, and deseeded | |
| 4 Garlic Cloves — Bashed not peeled) | |
| 1 tsp Sumac | |
| 200g Farro | |
| 100g Kale — Chopped into bite-sized pieces | |
| 30g Flaked almonds — Toasted | |
| ** For the Dressing ** | |
| Juice of 1 Lemon | |
| 1 tbsp tahini | |
| 1/2 tsp Sumac | |
| 1/2 tsp Honey |
| 1. | Preheat the oven to 200°C/ gas 6. |
| 2. | Cut the butternut squash into 2cm cubes. Put them into a roasting tin with the bashed garlic cloves and drizzle with a little olive oil. Season with salt and pepper and sprinkle over the teaspoon of sumac. Toss to coat evenly, then place in the preheated oven and cook for 30 – 35 minutes, until soft and lightly browned on the edges. |
| 3. | Meanwhile, bring a pan of water to the boil and add the farro. Simmer over a medium-low heat for 20-30 minutes, until the farro is tender but with a slight bite. For the last 5 minutes of the cooking time, add the kale to the pan and stir through. |
| 4. | Once the kale and farro are cooked, remove from the heat, drain and leave to cool. |
| 5. | When the butternut squash is ready, remove the tray from the oven. Pick out the garlic and squeeze the flesh out of the skins into a small mixing bowl. Mash the garlic with the back of a fork and add the dressing ingredients with a pinch of salt and pepper. Mix together really well with a fork to combine, then drizzle in 1 tablespoon of water, stirring continuously. |
| 6. | Put the Farro, kale and butternut squash into a large serving bowl and toss gently to mix together. Drizzle over the dressing and sprinkle with the toasted flaked almonds and a little extra sumac. Serve immediately or store in the fridge for up to 4 days. Toss well before serving. |