CauliflowerFigHazelnutSides & SaladsVeganVegetarian

Cauliflower, Fig & Hazelnut Farro Salad

Grown in the Garfagnana region of Tuscany, this ancient grain has a complex, nutty taste that compliments a whole host of flavours. While Zuppa di Farro is great for cold winter evenings, in the summer, Farro is typically served with other ingredients to create a healthy salad.

Prep Time: 15 mins
Cooking Time: 40 mins
2 people

Used in this recipe

Ingredients

100ml Filippo Berio extra virgin olive oil
2 tbsp Filippo Berio balsamic vinegar
100g Farro
50g hazelnuts, toasted
50g dried figs, chopped
1 small head of cauliflower
2 tbsp fresh thyme
2 cloves garlic, crushed
1 red onion, quartered
50g rocket leaves

Method

Pre-heat the oven to 200c/ 180fan/ gas 6.
Boil a large pan of water and add the farro. Cook for 15-20 minutes or until tender. Drain and leave to dry.
Break the cauliflower into small florets and coat with 50ml of olive oil. Season with salt, pepper and roast for 20 minutes.
Add the red onion wedges and roast for a further 20 minutes. Remove and allow to cool.
Mix the remaining olive oil and balsamic in a small bowl, season with salt and pepper and set aside.
In a salad bowl, mix together all ingredients and scatter over the rocket. Pour over the dressing, stir and check for seasoning before serving.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.