Curried cauliflower & farro salad
SERVES 4 / PREPARATION 15 MINUTES / COOKING 30 MINUTES
Roasting cauliflower florets brings out the sweetness and I love the vibrant colour and flavour from the curry powder. As with most salads using a grain or pulse, I dress the farro while still warm so it takes up the flavours of the dressing.
1 cauliflower, broken into small florets drizzle of olive oil
1 teaspoon curry powder (mild or hot to taste) pinch of chilli flakes
1½ teaspoons coriander seeds
1 small clove garlic
3cm piece ginger, peeled
2 oranges
2 tablespoons extra virgin olive oil
1 teaspoon sugar (optional)
¼ cup farro perlato
½ cup parsley leaves, chopped
Preheat the oven to 200°C. Toss the cauliflower with olive oil, curry powder and chilli flakes. Season with salt then spread in a single layer on a tray lined with baking paper. Bake for 30 minutes or until tender.
To make the dressing, toast the coriander in a dry pan until fragrant. Cool and grind in a mortar and pestle. Add the garlic and ginger and mash to a paste with a little sea salt. Add the zest of both oranges. Cut the skin from the oranges, cut into segments, reserving any juice (around ¼ cup) and set aside. Add the juice to the dressing along with the extra virgin olive oil. Taste the dressing; depending on the sweetness of the oranges you may need to add a little sugar. Set aside.
Meanwhile cook the farro in boiling salted water for 20 minutes or until just tender but still retaining a little bite. Drain well and toss with the dressing while still warm. Add the cauliflower. Add the oranges and parsley, toss and serve.