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1
Pre-heat the oven at 160C.
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2
Cook the farro as directed with a tsp of salt.
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3
Cut the pumkin in half, and take out the seeds. Set aside to use them later (optional). You don't need to peel it.
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4
Than slice it and cut it in cubes of appr. 1,5 cm
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5
Add 4 tbsp of olive oil in a baking dish, add the pumpkin,
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6
Add the cumin, salt and pepper and mix well before you place it in the oven.
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7
Use a new baking dish for the Brussels sprouts and again add 4 tbsp of olive oil.
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8
Clean the Brussels sprouts and cut them in half, add them to the baking dish.
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9
Clean the asparagus, cut them in pieces of appr. 2 cm and add them as well.
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10
Cut the shallots in 4 or 6 pieces and add them as well.
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11
Mix the vegetables with the oilve oil, a pinch of salt and black pepper and add them to the oven.
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12
Roast all vegetables for about 40 minutes, while looking and stirring now and then.
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13
In the meantime wash the lettuce, and cut it small. Peel the avocado and slice it as well.
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14
When the farro is done, drain and let it rest for ten minutes under a closed lid.
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15
When the roasted vegetables are nice and soft (enough) take all out and let it cool down for a minute or vife.
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16
Than mix all veggies together with the farro and make the vinaigrette by mixing al the ingredients with a mixer.
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17
Place the salad in nice bowls, add some goatcheese on top and sprinkle some pumkin seeds over it.
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18
Bring to taste with salt and pepper if needed.
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19
If you like you can roast the cleaned pumkin seeds you took out by roasting them in a small pan with a drop of olive oil on low heat until they begin to 'pop'. Mix them with a bit of salt when ready.
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20
For the vinaigrette, just remove the bigger stims of the cilantro and mix in all ingredients. Use a mixer.
