Today’s recipe is brought to us by Perfection Fresh Australia and created by award-winning chef, Tom Walton. The love child of cauliflower and broccoli, fioretto tastes sweeter than cauliflower but is packed with the same nutritional value.
In season until November, try out this trendy new vegetable with a Morrocan twist to tantalise your tastebuds.
Morrocan roast fioretto with farro, pistachio, pomegranate & yoghurt
Fresh and crispy, this quick recipe is packed with nutrients.
- 2 packets Perfection Fresh Fioretto
- 2 tbsp olive oil
- 2 tsp harissa paste
- salt (to taste)
- 2 cups farro (cooked according to packet instructions)
- 1 cup mint (roughly chopped )
- 1 cup coriander (roughly chopped )
- 1 cup dill (roughly chopped )
- ½ cup pomegranate seeds (approx. 1⁄2 pomegranate)
- ½ cup toasted pistachios (crushed)
- ½ cup dried apricots (roughly chopped)
- 3 tbsp extra virgin olive oil
- 1 tbsp chardonnay vinegar
- 2 tbsp pomegranate molasses
- 1 ½ cup natural Greek-style yoghurt
- 1 lemon
Preheat an oven to 210°C and line a baking tray with baking paper.
Toss the fioretto with the olive oil, harissa paste and a little salt.
- Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
- 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.
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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This recipe was developed by Megann Evans for Australian Lychees. More recipes