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Farro, pumpkin beetroot & red onion

Preheat oven to 160ºC.

In a medium size pan bring the farro to the boil, reduce and cook until tender then drain and keep aside until needed. (Follow the packet directions).

Season beetroot, onion and pumpkin with olive oil, salt and pepper. Place in the oven cook until all vegetables are tender.

Once everything is cooked combine all ingredients in a bowl mix well. Add red wine vinegar and olive oil to dress. Season with salt and pepper to taste and serve.


Mix red wine vinegar and Olive oil, add salt and pepper to taste.


Remove all packaging and place steaks into a greased medium heat fry-pan.

Cook steaks for 5 minutes on each side, turning only once.

Use as a guide only, as cooking efficiencies of appliances may vary.

1 Pack of Bruemar Pork Loin Steak with Garlic and Chive Seasoning

100g raw Farro

200g Pumpkin peeled and cut into 1 cm dice

1 large Beetroot peeled and cut into wedges

1 Red Onion peeled and cut into 6 wedges

30ml Red Wine Vinegar

100ml Olive Oil

Salt and Pepper