Serves
Serves 4
Total Time
50 Minutes
Ingredients
1.5 squash, halved, deseeded and cut into segments for roasting (not too small)
45ml of honey
150g of farro (rinsed in cold water, soaked for 20 minutes and then cooked until tender with 1 onion and ½ head of garlic)
25g of chopped curly parsley
20g of chopped mint
1 lemon zest
35ml of Moscatel vinegar
35g of confit shallot
Extra virgin olive oil
Seasoning
150g of goats curd, seasoned and mixed with a little olive oil
Dukkha
Method
Step 1
Season and rub the squash with oil. Roast on 180°C until tender and caramelized. Immediately drizzle with honey and rest.
Step 2
Drain the farro, rinse under cold running water to cool and rinse starch and then place in a bowl. Season very well, add the zest, Moscatel vinegar, shallot confit and chopped herbs.
Step 3
Spoon the whipped curd onto a plate, top with faro and then three to four slices of squash. Spoon over some olive oil and serve.
Ben Tish, culinary director at The Stafford Hotel including The Game Bird & American Bar
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