mount zero pearled farro, roasted cauliflower, kale & blistered grape salad

Roasting cauliflower is the only way to eat it! This is a sustaining and wholesome salad with the addition of pearled farro. Finish off with some crumbled fetta or ricotta if you desire.

Author

Allyse Wafer

Ingredients

• ½ head cauliflower
• ½ tsp ground cumin
• ½ tsp sumac
• 1 cup of red grapes, ideally seedless
• 1 cup Mount Zero Biodynamic Pearled Farro, cooked according to packet instructions
• ½ bunch cavolo nero or curly kale, stems removed
• Zest and juice of 1 lemon
• Small handful of parsley, finely chopped
• Mount Zero Organic Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Cut the cauliflower into florets and arrange on a baking tray. Sprinkle over the ground cumin and sumac, drizzle with olive oil and season with pink lake salt and pepper.
3. Roast until the cauliflower is crisp and starting to brown at the edges. Once cooked, set aside.
4. Meanwhile, slice the grapes lengthways and add to a hot pan with a touch of olive oil. Cook until the grapes have blistered and are sticky. Set aside.
5. Remove the cavalo nero/curly kale leaves from the woody stems and slice into thick ribbons. Sauté in a pan with a drizzle of olive oil until wilted and cooked through. Alternatively, you can roast the kale if you prefer a crispier texture.
6. Assemble the cauliflower, grapes, kale and farro in a serving bowl and finish with the lemon zest, lemon juice and parsley. Season to taste and drizzle with a touch of extra virgin olive oil and an extra sprinkle of sumac.