Roasted pumpkin salad with Brussels sprouts and farro

Directions

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

1. The cilantro vinaigrette
2. For the vinaigrette, just remove the bigger stims of the cilantro and mix in all ingredients. Use a mixer.