Roasted Squash with Farro and Tahini

Ingredients

• 1 butternut squash, halved and sliced into wedges
• 200g farro
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander (ground)
• Tahini dressing: 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove, water
• Pomegranate seeds
• Fresh parsley
• Toasted pumpkin seeds
• Salt

Method

1. 11. Spread squash wedges on a tray. Drizzle olive oil, scatter cumin, coriander and salt. Roast at 200°C for 30 minutes.
2. 22. Cook the farro according to packet (about 25 minutes). Drain.
3. 33. Tahini dressing: Whisk tahini, lemon juice and garlic. Thin with water to desired consistency.
4. 44. Spread farro on a platter, top with roasted squash.
5. 55. Drizzle tahini dressing, scatter pomegranate seeds, pumpkin seeds and parsley.