Miso, the Japanese seasoning of fermented soy beans and koji, is traditionally the backbone to restorative miso soups, though it's also excellent in dressings and stirred through vegetables before roasting. Here, shiro miso brings savoury depth to the sweet pumpkin, and complements the nuttiness of the farro.
- 1 tbsp fresh ginger, cut into julienne, to serve
- Shiso or baby spinach leaves, to serve
- Tamari pepitas (see note), to serve
- 1 tbsp shiro (white) miso
- 2 tbsp light soy sauce
- 1 tbsp sunflower oil
- ½ small Jap pumpkin, cut into 8 wedges
- 300 gm (1½ cups) farro or pearl barley
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 2 tbsp grapeseed oil
- 1 tbsp pickled ginger, finely chopped
- 1Preheat oven to 225°C. For miso pumpkin, whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes).
- 2Meanwhile, for farro salad, cook farro in a large saucepan of boiling water until tender (25-35 minutes). Combine vinegar, soy sauce, honey and oil in a bowl and whisk to combine. Stir through pickled ginger, then toss dressing through farro. Season to taste.
- 3Serve farro with roasted pumpkin, and scatter over ginger, shiso and pepitas.
Note Tamari pepitas are available from select health-food stores.