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Sicilian Farro Salad | With Cauliflower & Anchovies
(0)
40 min
Under an hour
Gurkerl Küche
Ein aromatischer sizilianischer Getreidesalat: Nussiger Farro vereint mit goldbraun geröstetem Karfiol aus dem Backrohr, würzigen Sardellen, Kapern, süßen Rosinen und gerösteten Pinienkernen. Vollwertig, herbstlich und mediterran.
Ingredients
Preparation method
Preparation & Roasting in the Oven
Preheat the oven to 200 °C top/bottom heat. Wash the cauliflower, remove the stalk, and cut the florets into bite-sized pieces. Spread the florets onto a baking sheet, drizzle with 2 tbsp olive oil, and season with a little fine salt and ground black pepper. Roast in the oven for approx. 25 minutes until golden brown and tender.
Meanwhile, cook the farro (spelt grains) in plenty of boiling, salted water according to package instructions for approx. 20 minutes until al dente. Then drain through a sieve, rinse briefly with cold water, and allow to cool to lukewarm.
Preparation & Serving
Toast the pine nuts in a small dry pan over medium heat until golden brown and fragrant, then set aside. Finely chop the anchovy fillets in oil and the parsley. Wash the organic lemon with hot water, finely grate some of the zest, and squeeze the juice.
Chef's tip
For a vegetarian option, the anchovies can be replaced with chopped sun-dried tomatoes or sun-dried olives.
The salad tastes wonderful lukewarm, but is also ideal as meal prep for the office the next day.
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