This yummmmmy salad I made is a hybrid between the Farro and Butternut squash recipe from 101 cookbooks and the Warm butternut Squash and Chickpea Salad from Smitten Kitchen.
Both are awesome foodie/recipe blogs!
My hybrid consisted of roasting together:
- 2 kilo piece of squash or pumpkin cubed that I had bought at the pazaar(roast until kind of caramelized on browned on sides)
- Two white onions(didn't have red) cubed
- 3 tablespoons olive oil from Mehmet Amca's trees
- Sprinkling of thyme we gather from low lying bushes next to the sea (reminder to go get more to share!
- sea salt of course
Roast all together then when done add-
- Garbanzo beans(otherwise known as chick peas)
Didn't have any Farro (not sure what it is actually) or I was thinking wheat berries but then I found the smitten kitchen recipe so I used garbanzo beans(Also wonderfully nutty). Here in Turkey canned bean are kind of expensive. Fresh are better anyways but they take a long time to cook, especially chick peas. My mother-in-law will just make a big batch and freeze them. So I just pulled some out of the freezer.
Modified the dressing(had hoped for the tahini but we were out); pressed some fresh garlic,
2 lemons, more olive oil and of course salt on everything!
Serve a little warm but I bet it is great cold too! Yummy I really could eat the whole pan!
I must admit I think it becomes all the more delicious when I know that the lemons come from the tree out back, the olive oil is from the old man on the corner's trees and the thyme grows wild next to the sea!
Good news that hubby is coming down from Eskisehir tonight! I am going to quick try to get some chocolate cookies made before baby girl wakes up from her nap!
Also thanks to Keryn for explaining how to get my pictures larger!