Chef's Recipes

Yield's farro and cauliflower salad

Sydney salad delivery company Yield hit that perfect sweet spot between seasonality, good ideas and good taste.

  • 20 mins preparation
  • 40 mins cooking plus cooling, pickling.
  • Serves 4
  • Print
"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 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.


  • 1 large head (1.5kg) cauliflower, cut into florets
  • 80 ml olive oil (⅓cup)
  • 1 pinch dried chilli flakes
  • 400 gm wholegrain roasted farro (see note)
  • 1 Spanish onion, finely chopped
  • ½ tsp finely chopped rosemary
  • 2 tbsp salted baby capers, rinsed
  • 100 gm kalamata olives, coarsely chopped (⅔ cup)
  • 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 white vinegar (½ cup)
  • 1½ tbsp caster sugar
  • 5 black peppercorns


  • 1
    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.
  • 2
    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).
  • 3
    Meanwhile, boil farro in a large saucepan of salted water until just tender (25-30 minutes). Drain and stand to cool (20-30 minutes).
  • 4
    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).
  • 5
    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.


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