Roasted Pumpkin, Toasted Farro & Sweet Perino Tomato Salad with Crumbled Blue Cheese, Chopped parsley & lemon Thyme

Serves 10

Associated Products:


  • 800g toasted farro (400g raw weight)
  • 520g Roast pumpkin with lemon thyme (cooked weight)
    • 800g pumpkin, cut into rough chunks (approx 3cm x 3cm)
    • 80g extra virgin olive oil
    • 8g lemon thyme
    • 8g sea salt
    • 2g black pepper
  • 280g Slow Roasted Perino Tomatoes (cooked weight)
    • 500g Perino Tomatoes
    • 40g extra virgin olive oil
    • 8g sea salt
    • 2g black pepper
    • 25g caster sugar
  • 170g Gorgonzola Piccante, crumbled (or any other hard blue cheese)
  • 1g freshly cracked black pepper
  • 3g sea salt flakes
  • 30g parsley, roughly chopped
  • 8g lemon thyme leaves
  • 150g Birch & Waite Professional Balsamic Vinaigrette

To finish

  • 40g Birch & Waite Professional Balsamic Glaze
  • 10g parsley, roughly chopped


  1. Place the roughly chopped pumpkin into a large baking tray. Drizzle with extra virgin olive oil, and sprinkle the salt, pepper & picked lemon thyme leaves. Bake in a preheated oven at 200oc for 20 minutes until soft & caramelized. Chill & set aside.
  2. Cook the toasted farro in salted boiling water until just tender, approx. 15 – 20 minutes. Refresh in ice-cold water & set aside.
  3. For the tomatoes take 500g of whole Perino tomatoes & slice in half lengthways. Place cut side up on a non-stick baking tray or parchment paper. Drizzle with the extra virgin olive oil, sea salt flakes, black pepper & caster sugar. Bake in a preheated oven at 120oc for 1 hour until semi dried.
  4. To assemble combine the farro, pumpkin & tomatoes in a large bowl and dress with the balsamic & olive oil vinaigrette until well coated. Add the chopped parsley, lemon thyme leaves, sea salt & black pepper. Place in large bowl or desired platter. Crumble the blue cheese over the salad along with additional chopped parsley. Finish with the balsamic glaze.

Chef's Tip