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Farro, cauliflower & asparagus salad
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Total Time:
40 minutes
Swap farro for quinoa or barley, and exchange cauliflower and asparagus for green beans and purple broccoli. Keep pine nuts and raisins for true Sicilian taste.
Ingredients:
  • 200 g farro (see tip)
  • 1 cauliflower
  • 250 g asparagus
  • olive oil
  • 4 large free-range eggs
  • 2 tablespoons pine nuts
  • 3 tablespoons raisins
  • 1 handful of beetroot leaves, or other small leaves
  • a few sprigs of fresh dill
  • a few sprigs of fresh flat-leaf parsley
  • a few fresh chives
  • 90 ml extra virgin olive oil
  • 2 tablespoons red wine vinegar
Instructions:
  • Prepare farro according to the packet instructions. Drain in a colander and let it cool. Cut cauliflower into florets and cook in boiling salted water until tender. Drain and let it cool. Heat a griddle pan and cook asparagus drizzled with oil until charred. Let it cool. Hard-boil eggs for about 6 minutes, then peel and halve. For the herb dressing, mix dill, parsley, and chives with oil, vinegar, salt, and pepper. Toast pine nuts in a dry pan. Combine farro, cauliflower, asparagus, pine nuts, raisins, and leaves with the dressing in a serving bowl. Serve with eggs on the side.

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