Peach, cauliflower and farro salad
Waitrose and Partners

Peach, cauliflower and farro salad

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

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook25 mins
    • Total time40 mins

    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
    • 1/2 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

    1. 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.

    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.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    1,533kJ/ 368kcals

    Fat

    21g

    Saturated Fat

    2.9g

    Carbohydrates

    30g

    Sugars

    9.6g

    Fibre

    7.2g

    Protein

    10g

    Salt

    0.9g