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Peach, cauliflower and farro salad
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350g cauliflower florets (about 1 small cauliflower)
1 tbsp olive oil
200g quick cook farro dicocco
3 peaches or nectarines, cut into wedges
20g toasted flaked almonds
25g pack flat leaf parsley, leaves finely chopped
½ x 25g pack mint, leaves finely chopped
2 garlic cloves, crushed
1 tsp Dijon mustard
2 tsp red wine vinegar
3 tbsp tahini
2 tsp soy sauce
2 tbsp extra virgin olive oil
2 tsp capers, rinsed, drained and roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Put the cauliflower in a roasting tin, toss with the oil and season. Roast for 20-25 minutes until golden and tender. Meanwhile, make the sauce: in a bowl, whisk together most of the herbs and all the remaining sauce ingredients with 2 tbsp water until thoroughly combined; season.
2. While the cauliflower roasts, cook the farro in a large pan of boiling salted water for 10-12 minutes, until al dente. Drain thoroughly and transfer to a bowl. While still hot, stir in most of the sauce; set aside. To serve, layer the farro, cauliflower and peaches or nectarines onto a large serving plate with the flaked almonds plus the remaining sauce and herbs on top.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.