Peach, cauliflower and farro salad

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes
  • Serves:4


    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

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