Sunday, March 31, 2013

Farro, cauliflower and asparagus salad recipe

Farro, cauliflower and asparagus salad
Farro, cauliflower and asparagus salad

If you can't find farro, use quinoa or pearl barley. Green beans and broccolini instead of cauliflower and asparagus will also work, but keep the pine nuts and raisins for an authentic Siclian flavour

Serves 4-6

Farro, cauliflower and asparagus salad ingredients: 200g farro. 2 cauliflower, cut into florets. 250g asparagus, woody ends trimmed. Olive oil. 2 tbs pine nuts, toasted. 1/4 cup (40g) raisins. Handful of baby beetroot leaves or other small salad leaves. 4 eggs, hard-boiled, peeled, halved

Herb dressing: 1 tbs chopped dill. 1 tbs chopped flat-leaf parsley. 1 tbs chives, chopped. 1/3 cup (80ml) olive oil. 2 tbs vinegar

Farro, cauliflower and asparagus salad recipe: 1- Cook the farro according to the packet instructions, then drain and leave to cool. 2- Cook the cauliflower in a pan of boiling, salted water until just tender. Drain and leave to cool. 3- Heat a chargrill pan or frypan until hot. Drizzle the asparagus with a little oil and cook, turning, for 3-4 minutes until lightly charred. Leave to cool. 4- For the herb dressing, combine the ingredients and season generously. 5- In a serving bowl, toss the farro, cauliflower, asparagus, pine nuts, raisins and leaves with the dressing. Serve with the eggs on the side. By then, the farro, cauliflower and asparagus salad is ready