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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.
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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.
Ingredients
- 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
Instructions
- Preheat an oven to 210°C and line a baking tray with baking paper.
- Toss the fioretto with the olive oil, harissa paste and a little salt.
- Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
- 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.
- 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.
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