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!

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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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 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.


Typical values per serving when made using specific products in recipe


1,533kJ/ 368kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating