Yield's farro and cauliflower salad

"I had the tastiest cauliflower salad delivered to work by Yield. Will you publish the recipe?"

Macy Trippett, Annandale, NSW

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Start this recipe two days ahead to pickle the chillies.

You'll need

1 large head (1.5kg) cauliflower, cut into florets 80 ml (⅓cup) olive oil 1 pinch dried chilli flakes 400 gm (2 cups) wholegrain roasted farro (see note) 1 Spanish onion, finely chopped ½ tsp finely chopped rosemary 2 tbsp salted baby capers, rinsed 100 gm (⅔ cup) kalamata olives, coarsely chopped 160 gm pecorino pepato, shaved 1 cup flat-leaf parsley, coarsely chopped Juice and finely grated rind of 1 lemon   Pickled red chillies 3-4 long red chillies, seeds removed, thinly sliced 125 ml (½ cup) white vinegar 1½ tbsp caster sugar 5 black peppercorns


  • 01
  • For pickled red chillies, pack sliced chilli into a small jar (about 300ml). Combine vinegar, sugar, 3 tsp fine sea salt and 125ml water in a small saucepan. Bring to the boil, stirring to dissolve salt and sugar (2-3 minutes), then pour pickling liquid into jar and add peppercorns. Cool to room temperature (20-30 minutes), then seal and refrigerate for at least 2 days. Pickled chillies will keep for up to a month.
  • 02
  • Preheat oven to 220C and line an oven tray with baking paper. Toss cauliflower with 2 tbsp olive oil, chilli flakes and salt to taste, spread on trays and roast, tossing occasionally, until cauliflower is golden brown and edges are crisp (30-35 minutes). Stand to cool (10-15 minutes).
  • 03
  • Meanwhile, boil farro in a large saucepan of salted water until just tender (25-30 minutes). Drain and stand to cool (20-30 minutes).
  • 04
  • Heat remaining oil in a frying pan over medium heat, add onion and rosemary and sauté gently until onion is softened (8-10 minutes). Remove from heat and cool (5-10 minutes).
  • 05
  • Combine ¼ cup drained pickled chillies (reserve remainder for another use), cauliflower, farro, onion, capers, olives, pecorino, parsley, and lemon juice and rind in a large bowl. Season to taste, toss gently to combine and serve.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Additional Notes

Yield uses Chef’s Choice wholegrain roasted farro, available from select health-food shops and delicatessens.

Featured in

Feb 2017

You might also like...

Shaved zucchini salad with Christmas ham and macadamias


Bodega's pork and octopus salad

Smoked trout, carrot and beetroot salad


Herb and ginger salad

Layered green salad with buttery croutons and French dressing


Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

Santorini salad


conversion tool