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Silverbeet, pumpkin and farro broth

You'll need

1/2 small Kent pumpkin, cut into 8 thin wedges, peeled 50 ml olive oil ½ tsp smoked paprika 1 tbsp coarsely chopped thyme, plus extra to serve 1 onion, finely chopped 4 silverbeet stems, leaves coarsely sliced, stalks thinly sliced 2 garlic cloves, finely cho 2 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon 1 litre (4 cups) hot vegetable or chicken stock 180 gm farro (see note) Coarsely chopped flat-leaf parsley, to serve


  • 01
  • Preheat oven to 220C. Place pumpkin on an oven tray, drizzle with 1 tbsp oil, scatter with paprika and a quarter of the thyme, season to taste and roast until tender and caramelised (15-20 minutes).
  • 02
  • Meanwhile, heat remaining oil in a saucepan over medium-high heat, add onion, silverbeet stalks, garlic, lemon rind and remaining thyme, and sauté until just tender (2-3 minutes). Add stock, farro and 250ml water, cover and bring to the boil, then reduce heat to medium and simmer, uncovered, until farro is tender (18-20 minutes). Remove from heat, stir in silverbeet leaves to wilt, add lemon juice and season to taste.
  • 03
  • Divide pumpkin among bowls, ladle in hot broth and serve scattered with parsley and thyme.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Farro is available from select delicatessens. If it’s unavailable, use pearl barley or brown rice.

Featured in

Jun 2016

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