Roasted pumpkin and farro salad with tomato and feta vinaigrette

1. Preheat your oven to 180C fan-forced (195C conventional).

2. Set up two sheet trays with baking paper. Cut your pumpkin into wedges (I like to leave the seeds in and skin on, but remove both if you like). Slice your roma tomatoes in half. Brush the pumpkin and tomatoes with the 3 tablespoons of olive oil. Season both with salt and black pepper and then spread the tomatoes on one tray (cut side up) and place the pumpkin on the other (standing up so the exterior skin is on the baking paper and the fleshy centre is pointing up). Roast for 40 minutes until the pumpkin is tender and the tomatoes are caramelised and concentrated.

3. Meanwhile, set up a pot of boiling, salted water and cook your farro until tender (also about 40 minutes). This step can be done a day ahead. 

4. When the pumpkin and tomato are done, remove from the oven and turn temperature down to 170C fan-forced (185C conventional). On a separate sheet tray, toast the almonds until they're golden and crunchy (about 12 minutes). When cool, chop them up roughly.

5. To make the vinaigrette, finely chop up the roasted tomatoes and add them to a small mixing bowl. Use a microplane to grate the garlic clove directly in with the tomatoes, adding in the vinegar and ¼ cup of olive oil, and whisk to combine. Taste for seasoning and adjust if necessary.

6. Lay half of the farro down on a platter. Cut the pumpkin wedges in half lengthways and assemble them on top of the farro. Sprinkle the remaining farro on top and then drizzle over the vinaigrette. Top with the almonds and crumbled feta. Finish with the fresh basil leaves and a good sprinkle of flaky sea salt and black pepper. Serve at room temperature.

This recipe features in Good Weekend's festive feast