Step-by-Step Instructions

1. Preheat oven and boil kettle

   5 min

   Preheat your oven to 220°C / 200°C fan. Boil your kettle and take out two baking trays and a saucepan.

   Equipment: oven, kettle, baking trays, saucepan
   Temperature: 220°C

2. Cook farro in saucepan

   18 min

   Add the boiling water from the kettle to your saucepan, lightly salt it, and bring back to the boil over a medium heat. Add the farro and cook until tender, about 15–20 minutes. Drain and set aside.

   Equipment: saucepan, colander

3. Prep and roast butternut squash

   25 min

   Halve the butternut squash and remove the seeds using a spoon. Cut each half into wedges about 2cm thick. Place on one of the baking trays, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until the edges start to caramelise.

   Equipment: spoon, knife, baking tray, oven
   Temperature: 220°C

4. Prep and roast chickpeas

   12 min

   Drain and rinse the chickpeas , then divide them in half. Toss one half with a drizzle of olive oil and season with salt and pepper. Spread onto the second baking tray and add to the oven when the butternut squash has 10 minutes of cooking time remaining.

   Equipment: colander, baking tray, oven
   Temperature: 220°C

5. Mix farro salad

   4 min

   Once the farro is cooked, add it to a mixing bowl along with the reserved half of the chickpeas from STEP 4. Pour over the herby zhoug dressing and mix well. Add the baby spinach and toss to combine. Finish with a drizzle of olive oil and season with salt and pepper to taste.

   Equipment: mixing bowl

6. Assemble and serve bowls

   5 min

   To serve, divide the super green farro , chickpeas , and baby spinach between serving bowls. Top with the roasted butternut squash wedges and crispy chickpeas . Finish with a drizzle of garlic tahini sauce and scatter over the pomegranate seeds . Enjoy!

   Equipment: serving bowls