Morrocan Roast Fioretto with Farro, Pistachio, Pomegranate & Yoghurt

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RECIPE: Morrocan Roast Fioretto with Farro, Pistachio, Pomegranate & Yoghurt

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INGREDIENTS:

Serves 4

• 2 x 150g packs Fioretto^® Cauli Blossom
• 2 tbsp olive oil
• 2 tsp harissa paste
• 2 cups farro, cooked according to packet instructions
• 1 cup mint, roughly chopped
• 1 cup coriander, roughly chopped
• 1 cup dill, roughly chopped
• 1/2 cup pomegranate seeds
• 1/2 cup toasted pistachios, crushed
• 1/2 cup dried apricots, roughly chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp chardonnay vinegar
• 2 tbsp pomegranate molasses
• 1 1/2 cups natural Greek-style yoghurt
• 1 lemon

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METHOD:

1. Preheat an oven to 210C and line a baking tray with baking paper.
2. Toss the Fioretto® with the olive oil & harissa paste.
3. Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
4. Meanwhile, in a mixing bowl, combine the cooked farro, herbs, pomegranate, pistachio, apricots and dress with the extra virgin olive oil, vinegar and 1 tbsp of molasses. Season and toss to combine.
5. To finish, spread the yoghurt over a serving plate, spoon over the farro salad and top with the roast Fioretto®, squeeze over lemon to serve.

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Recipe by Chef Tom Walton for Perfection Fresh.