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