I mentioned a little while ago that I am trying to incorporate more whole grains into my diet so last week I made a trip to Whole Foods and picked up some farro and wheatberries. I had never cooked with either before so I thought it would be fun to experiment. I saw this salad and thought it looked good. I am not the biggest fan of bell peppers so I replaced them with sun dried tomatoes and since I didn't have any walnuts on hand, I used pine nuts. The real star in this excellent salad was the roasted cauliflower. The roasting brought out this rich, nutty flavor that I could not get enough of. There are a fair amount of ingredients in this salad, but they all work so well together. The dressing doesn't use any oil (there is oil from the sun dried tomatoes and the roasted cauliflower, plus, I forgot it, haha) and it's nice and light. The creamy feta works well with the chickpeas, crunchy pine nuts and chewy farro. I gobbled this down for lunch two days in a row. My only complaint (and it is not much of a complaint) is that I didn't read the instructions for cooking farro before I went to prepare this. You have to soak the farro for eight hours before you cook it (at least, according to my package). If you end up with the same problem, put the farro in water before you go to work and it will be ready by the time you get home!
My fundraising efforts continue, thank you to those who have contributed already!
Roasted Cauliflower and Farro Salad
(Adapted from Closet Cooking)
Makes 2 servings
1/2 bunch cauliflower, cut into florets
1-2 teaspoons olive oil
Salt and pepper to taste
1/4 cup sliced sundried tomatoes
1/2 of a 15 oz can of chickpeas, drained and rinsed
1/2 cup farro, cooked according to package instructions
1 shallot, chopped
2 tablepoons crumbled feta
2 tablespoons toasted pinenuts
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 tablespoon fresh parsley, chopped
Preheat the oven to 400 degrees.
On a baking sheet lined with foil, toss the cauliflower with the oil and season with salt and pepper until well coated. Roast for 20-30 minutes until golden.
In a large bowl, mix the roasted cauliflower with the tomatoes, chickpeas, farro, shallot, pine nuts, feta and half of the feta.
In a small bowl, mix together the vinegar and lemon juice and season lightly with salt and peppper. Add the dressing to the salad mixture and toss well to combine. Serve warm, garnished with extra parsley.