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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

This recipe was developed by Megann Evans for Australian Lychees. More recipes
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Foodie Friday: Aussie lamb chops & feta-pomegranate topping

Being Australia Day next week, Williams-Sonoma has delivered with this delicious, fuss-free lamb recipe. Of course. Was there ever any doubt it would be lamb?

Perhaps less obvious is the choice to cook it in the oven instead of on the barbecue. But that’s entirely up to you. The charred goodness of barbecued lamb is almost a national right in summertime, so feel free to ditch the meat thermometer, head outside and throw your chop on the barbie instead.

However, this is a great, simple way to produce delicious lamb chops in the oven – especially since you’ll already have it preheated from roasting the pumpkin. It definitely saves on cleaning up, and is a handy recipe to recall come wintertime.

Lamb Chops with Feta-Pomegranate Topping and Roast Pumpkin

Serves 4

Ingredients

  • 12 lamb rib or loin chops, each about 2 cm thick (about 1.25 kg total)
  • 5 Tbsp (80 ml) olive oil
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground pepper
  • 1 small pumpkin or half a larger one (about 750 g), seeded and cut into 1 cm slices

For the feta-pomegranate topping:

  • 60 g feta, crumbled
  • 1/3 cup chopped flat-leaf parsley leaves
  • 1/3 cup pomegranate seeds
  • Grated zest of 1 lemon
  • 1 tsp olive oil

Method 

1. Preheat an oven to 190°C. Line a baking tray with foil.

2. In a large bowl, combine the lamb chops with 3 Tbsp of the olive oil and the lemon zest and juice. Season well with salt and pepper and toss to coat evenly. Let the lamb stand at room temperature for about 15 minutes.

3. Pile the pumpkin slices on the baking tray. Drizzle with the remaining 2 Tbsp olive oil, season well with salt and pepper, and toss to coat. Spread the pumpkin in a single layer and bake for 10 minutes.

4. Remove the pumpkin from the oven and add the lamb chops on top of the pumpkin on the baking tray. Bake until the pumpkin is fork-tender and caramelised around the edges and an instant-read thermometer inserted into the thickest part of a lamb chop reaches 55°C, about 20 minutes. (Do not flip the lamb chops.) 

5. While the lamb cooks, make the topping. In a small bowl, stir together the feta, parsley, pomegranate seeds, lemon zest and olive oil. Season with salt and pepper and set aside.

6. Remove the lamb from the oven, cover loosely with foil and let rest for 10 minutes. Place the lamb and roast pumpkin on a platter and sprinkle with the topping. Serve immediately.  

Love this recipe? Head to williams-sonoma.com.au for all the best food and entertaining inspiration this summer.