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Foodie Friday: Moroccan roast fioretto with farro, pistachio, pomegranate & yoghurt

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

  1. Preheat an oven to 210°C and line a baking tray with baking paper.

  2. Toss the fioretto with the olive oil, harissa paste and a little salt.

  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.

Dinner, Lunch, Salad
Morrocan
baked, easy dinner, fioretto, health food, healthy, lunch, pistachio, pomegranate, quick meal, salad, yoghurt

Foodie Friday: Duck and lychee salad

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Foodie Friday: Apricot pistachio tart

The best time for apricots is the beginning of summer – and baking brings out their sweetness even further! Thanks to Williams Sonoma for this week’s delicious recipe!

Ingredients

  • 1 sheet frozen all-butter puff pastry, thawed
  • 10 apricots, halved and pitted
  • 2 tbs sugar
  • 1 tbs orange liqueur
  • 1/2 cup (155 g) thick apricot preserve
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 6 tbs (45 g) chopped pistachios
  • 2 tbs honey

Method

1. Preheat an oven to 200°C. Have ready a 25-cm square tart pan with a removable bottom. 

2. On a lightly floured surface, roll out the puff pastry sheet into a 28-cm square and transfer to the prepared pan. Trim off the corners, then gather any dough overhang and press it into the sides of the pan to form a rim that is even in thickness. Using a fork, prick the bottom and sides of the dough. Place the tart shell in the freezer for 15 minutes. Remove from the freezer and bake until lightly golden, about 15 minutes. Let cool on a wire rack for about 30 minutes.

3. Meanwhile, in a bowl, stir together the apricots, sugar and orange liqueur. Let the mixture stand at room temperature for 15 minutes. 

4. Spread the apricot preserve evenly over the bottom of the tart shell. Sprinkle the cinnamon, cardamom and 4 tbs (30 g) of the pistachios over the preserve. Arrange the apricots, cut sides down, on top and drizzle with any juices remaining in the bowl. Sprinkle the remaining 2 tb. pistachios over the top. 

5. Bake until the apricots are tender and the pastry is golden brown, 30 to 40 minutes. 

6. Remove the tart from the oven and drizzle the honey over the top. Let cool on a wire rack for about 1 hour. (The tart can be baked up to 4 hours in advance and cooled, then tented with aluminium foil and stored at room temperature.)

7. When ready to serve, slide the tart onto a serving plate.

Serves 8.