Peach, cauliflower and farro salad

Name: Peach, cauliflower and farro salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 350 g cauliflower florets (about 1 small cauliflower); 1 tbsp olive oil; 200 g quick cook farro dicocco; 3 peaches or nectarines, cut into wedges; 20 g toasted flaked almonds

A fresh salad with a flavoursome blend of ingredients. Perfect for summer!

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

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

FOR THE SAUCE

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

Method

Preheat the oven to 200 degrees 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.
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.