Farro & Roast Pumpkin Salad


  • 250g Girolomoni organic Farro 
  • 1 small crown pumpkin 
  • 1 tsp La Chinata sweet smoked paprika 
  • 150g Spanish Chorizo sliced 
  • 1 bunch Italian Parsley (roughly chopped)


  • 1 tsp La Chinata sweet smoked paprika 
  • 2-3 Tbsp sherry vinegar 
  • ¼ cup extra virgin olive oil 
  • salt and pepper


Preheat the oven to 180C. Cut pumpkin into thin wedges, toss in a little oil, and dust with paprika place in a roasting pan. Roast until tender and beginning to caramelise.

Cook the farro in plenty of boiling salted water for 20 minutes. Drain, cool.

When the pumpkin has cooked, set aside to cool. Put the Chorizo on a baking tray and place in the oven for 5 minutes or until browned a little. Allow to cool.

Whisk dressing ingredients together, combine with the other salad ingredients