Yield's farro and cauliflower salad

AT A GLANCE

  • Serves 4 people

"I had the tastiest cauliflower salad delivered to work by Yield. Will you publish the recipe?"

Macy Trippett, Annandale, NSW

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Start this recipe two days ahead to pickle the chillies.

  • 1 large head (1.5kg) cauliflower, cut into florets
  • 80 ml (⅓cup) olive oil
  • 1 pinch dried chilli flakes
  • 400 gm (2 cups) wholegrain roasted farro (see note)
  • 1 Spanish onion, finely chopped
  • ½ tsp finely chopped rosemary
  • 2 tbsp salted baby capers, rinsed
  • 100 gm (⅔ cup) kalamata olives, coarsely chopped
  • 160 gm pecorino pepato, shaved
  • 1 cup flat-leaf parsley, coarsely chopped
  • Juice and finely grated rind of 1 lemon
  •  
  • Pickled red chillies
  • 3-4 long red chillies, seeds removed, thinly sliced
  • 125 ml (½ cup) white vinegar
  • 1½ tbsp caster sugar
  • 5 black peppercorns
01   For pickled red chillies, pack sliced chilli into a small jar (about 300ml). Combine vinegar, sugar, 3 tsp fine sea salt and 125ml water in a small saucepan. Bring to the boil, stirring to dissolve salt and sugar (2-3 minutes), then pour pickling liquid into jar and add peppercorns. Cool to room temperature (20-30 minutes), then seal and refrigerate for at least 2 days. Pickled chillies will keep for up to a month.
02   Preheat oven to 220C and line an oven tray with baking paper. Toss cauliflower with 2 tbsp olive oil, chilli flakes and salt to taste, spread on trays and roast, tossing occasionally, until cauliflower is golden brown and edges are crisp (30-35 minutes). Stand to cool (10-15 minutes).
03   Meanwhile, boil farro in a large saucepan of salted water until just tender (25-30 minutes). Drain and stand to cool (20-30 minutes).
04   Heat remaining oil in a frying pan over medium heat, add onion and rosemary and sauté gently until onion is softened (8-10 minutes). Remove from heat and cool (5-10 minutes).
05   Combine ¼ cup drained pickled chillies (reserve remainder for another use), cauliflower, farro, onion, capers, olives, pecorino, parsley, and lemon juice and rind in a large bowl. Season to taste, toss gently to combine and serve.
NoteYield uses Chef’s Choice wholegrain roasted farro, available from select health-food shops and delicatessens.

Topics:

VEGETARIAN, FARRO, FARE EXCHANGE, CAULIFLOWER, SALADS, PICKLED RED CHILLIES, KALAMATA OLIVES, YIELD

Recipe:

YIELD

Photography:

JOHN PAUL URIZAR

Styling:

AIMEE JONES

FEATURED IN

Feb 2017

Feb 2017

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