Farro, kale and squash bowl

Ingredients:

• 130g farro (whole, not pearled)
• 250g mozzarella
• 1 butternut squash
• Rose harissa
• Olive oil
• Zaatar spice mix

• 200g Lacinato kale, or any flat leaf variety
• 30g olive oil
• 15g balsamic vinegar
• 10g Dijon mustard (about 1.5 teaspoons)
• 0.25 teaspoon salt

Methods:

• Start boiling farro, or warm it up if bulk-cooked and frozen.
• Take the mozzarella out of the fridge to bring to the room temperature.
• Preheat the oven to 220C. Line a baking sheet with baking paper.
• Peal the butternut squash (or pumpkin, or sweet potato) and cut into 1cm thick slices. Coat them in a mix of olive oil and harissa, and arrange them on a baking sheet in a single layer. Bake until starting to char on the corners.
• Meanwhile, remove the stems from the kale. Wash and dry the kale, and chop it finely.
• Make the dressing - place olive oil, vinegar, mustard and salt in a small glass jar. Close the lid and shake violently.
• Mix the kale with the dressing by hand, massage it well.
• Mix the cooked farro with a bit of olive oil and zaatar.
• Serve Buddha bowl style - farro, spicy oven baked butternut squash (or other starchy vegetable), dressed kale and mozzarella.

Notes: Farro is the grains of hulled wheat, that is a type of wheat that cannot be threshed. Three most popular species are emmer (Triticum dicoccum), einkorn (Triticum monococcum) and spelt (Triticum spelta).