1/2small Kent pumpkin, cut into 8 thin wedges, peeled50 mlolive oil½ tspsmoked paprika1 tbspcoarsely chopped thyme, plus extra to serve1onion, finely chopped4silverbeet stems, leaves coarsely sliced, stalks thinly sliced 2 garlic cloves, finely cho2garlic cloves, finely choppedFinely grated rind and juice of 1 lemon1 litre (4 cups)hot vegetable or chicken stock180 gmfarro (see note)Coarsely chopped flat-leaf parsley, to serve
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
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.
Divide pumpkin among bowls, ladle in hot
broth and serve scattered with parsley and thyme.