Something extra delicious on the side for those not eating meat this festive season. The flavours are warm, deep and comforting, not bad going for a salad huh. Plus it’s vegan, yey!

We riffed on a idea from Ottolenghi for this bejewelled wonder.

This one is a little more involved but it is worth it, especially if you’re already roastin’ chestnuts on an open fire….

1 hr | serves 4-6 | a little effort 

Ingredients 

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Chestnuts, roasted – shop bought or home roasted (hour is based on roasting your own)

250g quick cook farro – Waitrose

1/2 pomegranate, seeds

packet ready to eat beluga lentils

small bunch flat leaf parsley, chopped

dressing: 

little bit of dijon

sea salt and black pepper

red wine vinegar

olive oil

pomegranate molasses

1 tsp soft brown sugar

1/2 tsp ground cinnamon

grating of nutmeg

Method

If you’re home roasting yer nuts (and tbh, at this time of year we recommend buying them roasted already cuz peeling them is a right old faff) score a cross in the top of each chestnut to prevent them exploding, wash thoroughly, and bung in the oven at 180°C for 30 mins. Peel while still warm – with marigolds!

Cook the farro according to the packet’s say so, drain and cool.

Mix the dressing ingredients together in the order they appear, whisking to emulsify before the pomegranate molasses goes in. Roughly 1,1,2 parts vinegar, oil, molasses but see how ya go.

Get the farro, beluga lentils, chestnuts, and most of the pomegranate and parsley in a big bowl and mix together with the dressing, getting it all coated up.

Over to a serving plate and top with pomegranate and parsley.

Christmasy or what.

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