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Morrocan roast fioretto with farro, pistachio, pomegranate & yoghurt

Fresh and crispy, this quick recipe is packed with nutrients.
Prep Time 10 mins
Cook Time 20 mins
Course Dinner, Lunch, Salad
Cuisine Morrocan
Servings 4


  • 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


  • 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.
Keyword baked, easy dinner, fioretto, health food, healthy, lunch, pistachio, pomegranate, quick meal, salad, yoghurt