RECIPE: Morrocan Roast Fioretto with Farro, Pistachio, Pomegranate & Yoghurt


Serves 4

  • 2 x 150g packs Fioretto® Cauli Blossom
  • 2 tbsp olive oil
  • 2 tsp harissa paste
  • 2 cups farro, cooked according to packet instructions
  • 1 cup mint, roughly chopped
  • 1 cup coriander, roughly chopped
  • 1 cup dill, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1/2 cup toasted pistachios, crushed
  • 1/2 cup dried apricots, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp chardonnay vinegar
  • 2 tbsp pomegranate molasses
  • 1 1/2 cups natural Greek-style yoghurt
  • 1 lemon


  1. Preheat an oven to 210C and line a baking tray with baking paper.
  2. Toss the Fioretto® with the olive oil & harissa paste.
  3. Spread over the baking tray and roast for 8-10 minutes, you want it lightly charred but still with a little bite. Set aside.
  4. 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.
  5. 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.

Recipe by Chef Tom Walton for Perfection Fresh.