Friday, 11 April 2014

Cauliflower and Red Pepper Farro Salad

This was a really lovely salad, I am definitely becoming a bit more enamoured with cauliflower if I can do something interesting with it and this dish really works.

Cauliflower and Red Pepper Farro Salad (adapted from Closet Cooking)
(Serves 4)

1 small cauliflower, cut into florets
1 tablespoon olive oil
salt and pepper
1 roasted red pepper, chopped
250g farro
1 small red onion, chopped
100g feta, crumbled
50g mixed seeds, toasted
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, crushed
1/2 tsp oregano
salt and pepper
handful parsley, chopped

Preheat the oven to 200C. Toss the cauliflower florets in the olive oil with the salt and pepper. Arrange the cauliflower florets in a single layer in a baking dish. Roast the cauliflower in a  for about 20-30 mins until lightly golden brown.

Meanwhile, bring a pan of water to the boil and cook the farro according to packet instructions.

Place the cauliflower, red pepper, farro, onion, feta and seeds into a large bowl.

Mix the vinegar, lemon juice, garlic, oregano, salt and pepper together.

Pour the dressing over the salad followed by the parsley and mix well to combine.

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