Whitby Seafoods glorious grains scampi seasonal salad bowl

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1. Heat the oven to 220C/425F/gas 7. Mix the onion wedges with a tablespoon of oil, a quarter-teaspoon of salt and a grind of pepper. Spread out on an oven tray lined with baking paper and roast for 15 minutes, stirring once halfway through, until soft and caramelised, then remove and leave to cool.
2. Meanwhile, bring a medium pot of salted water to a boil, add the lentils and cook for 10 minutes or until cooked but still with some bite. Drain, and then leave to cool and dry out a little. Bring another pan of salted water to boil, add the farro, and simmer until tender, drain and leave to cool.
3. Toast the pumpkin seeds in a dry frying pan on a medium heat for five to six minutes, shaking the pan frequently, until puffed up and starting to brown, then tip out into a small bowl and leave to cool.
4. Cook the scampi as directed on the pack instructions.
5. In a large bowl, whisk the lemon juice, the remaining four tablespoons of oil, a third of a teaspoon of salt and plenty of pepper. Add the chickpeas, and then gently crush about half of them with a spatula – this will help them absorb the other flavours better.
6. Add the onion, lentils, pumpkin seeds, basil, spinach and pomegranate seeds, toss to combine and serve with a hearty topping of glorious grains scampi.