Squash with Farro, Goat's Curd & Dukkha | sheerluxe.com
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Total Time: 50 Minutes
Serves 4


  • 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


  1. Season and rub the squash with oil. Roast on 180°C until tender and caramelized. Immediately drizzle with honey and rest.
  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.
  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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