Warm roast pumpkin faro feta salad

This is  a recipe very similar to one I have posted once before. Goes to show I like the combination of roasted pumpkin & feta. This has farro added, which makes it more hearty, perfect for a mid week winter dish.

Basically you roast the pumpkin, cook farro, add crumbles feta, some salad leaves, and top it with toasted pumpkin seeds and a good vinaigrette.

Pick a small pumpkin to make enough for 2 people:

1 small pumpkin
2 dl pre cooked farro (Most farro needs to be steeped for 6-8 hours before being cooked, I usually leave them to soak over night)
handful of salad leaves
150 grams feta cheese (make sure its made from goats/sheeps milk not cows)
2 spoonfuls roasted pumpkin seeds

dressing:
2 tsp lemon juice
1 tsp dijon mustard
3 tbsp extra virgin olive oil or other cold pressed high quality oil
salt
pepper

1. Pre heat your open till 200 degrees Celsius. 
2. Wash the pumkin, as you will leave the skin on you want to be sure its clean. 
3. scoop out all the inside seeds of the pumpkin. Slice into slivers, see pics above. Place on a baking tray. 
4. Roast the pumpkin in the oven for 30-40min, to make sure they are done use a fork to test that they are tender (your fork should easily go through the pumpkin). 
5. Toast the pumpkin seeds in a dry pan on a low heat. This will take 6-8min. Once the seeds begin to get a darker color and begin to pop they are done. Set aside to cool in a plate. 
6. Prepare the vinaigrette; add the mustard, lemon juice and seasoning first, stir till its delolved before slowly adding the oil. keep whisking tills its all become a mixture. 
7. Once the pumpkin is done place on a plate or bowel and add the faro on top. 
8. Then add the salad leaves & crumble the feta over the top. 
9. Add the seeds. 
10. EAT
11. ENJOY the fruit of your labour.