Name: Silverbeet, pumpkin and farro broth
Yield: 4
Ingredients: 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 hot vegetable or chicken stock (4 cups); 180 gm farro (see note); Coarsely chopped flat-leaf parsley, to serve

Ingredients

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 hot vegetable or chicken stock (4 cups)

180 gm farro (see note)

Coarsely chopped flat-leaf parsley, to serve

Method

Main

1.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).

2.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.

3.Divide pumpkin among bowls, ladle in hot broth and serve scattered with parsley and thyme.