Farro, cauliflower and asparagus salad | Vegetables recipes | Jamie magazine
For a vegetarian lunch, try this farro, cauliflower and asparagus salad. Farro is a nutty grain grown in Italy that's a great way to bulk up a salad. Yum.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 200g farro (see tip)
- 1 cauliflower
- 250g asparagus
- olive oil
- 4 large free-range eggs
- 2 tablespoons pine nuts
- 3 tablespoons raisins
- 1 handful of beetroot leaves, or other small leaves
- HERB DRESSING
- a few sprigs of fresh dill
- a few sprigs of fresh flat-leaf parsley
- a few fresh chives
- 90ml extra virgin olive oil
- 2 tablespoons red wine vinegar
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